Gluten-Free Vegan Peach Scones with Vanilla Glaze
Tender, crumbly scones studded with fresh diced peaches, made entirely plant-based using almond and oat flours with a flax egg binder. Topped with an optional vanilla glaze, these scones deliver buttery richness from vegan butter and crispy edges when baked until golden. Perfect for breakfast, brunch, or afternoon tea. The combination of almond flour's nuttiness and peach's subtle sweetness creates a sophisticated yet approachable treat that works year-round but shines in summer when peaches are at their peak. This version prioritizes texture and crispness without dairy or gluten.
Ingredients
- 1 ½ tsp flaxseed meal
- 1 ½ Tbsp water
- ¼ cup unsweetened dairy-free milk, almond milk usedoat milk or coconut milk1:1vegandairy-free
oat milk recommended for creaminess
- 1 tsp vanilla extract(optional)
- 1 ¼ cup almond flour
- ¾ cup potato starch, not potato flour
- ½ cup oat flour, certified gluten-freemore almond flour0.5:0.5oat-freenut-free when combined with sunflower
reduces fiber slightly
Full guide → - 2 ½ tsp baking powder
- 3 Tbsp organic cane sugar
- ¼ tsp sea salt
- 3 Tbsp cold vegan butter, Miyoko's brand usedcoconut oil3 Tbsp solid coconut oilvegandairy-free
must be scoopable (not liquid/frozen); texture differs
Full guide → - ¾ cup peaches, fresh, dicedblueberries, raspberries, or diced apple0.75:0.75vegangluten-free
adjust liquid if using juicy berries; apples may need 1 Tbsp less milk
Full guide → - 1 cup organic powdered sugar, sifted(optional)
- ½ tsp vanilla extract(optional)
- 1 Tbsp dairy-free milk(optional)oat milk or coconut milk1:1vegandairy-free
oat milk recommended for creaminess
Instructions
- 1
Preheat oven to 400F (400°F) and line a baking sheet with parchment paper.
- 2
Combine flaxseed meal and water in a small bowl, stir, and let sit a few minutes to gel. Add dairy-free milk and vanilla if using.
- 3
In a large mixing bowl, combine almond flour, potato starch, oat flour, baking powder, cane sugar, and salt.
- 4
Cut cold vegan butter into cubes and add to dry ingredients. Using a fork or pastry cutter, work butter into dry mixture until only small bits remain.
- 5
Whisk flax mixture again and add to dry ingredients, stirring with a wooden spoon until combined.
- 6
Fold in diced peaches gently until evenly distributed. Adjust consistency with additional dairy-free milk or almond flour as needed, aiming for evenly moist dough that is not overly sticky.
- 7
Transfer dough to a floured surface and gently shape into a disk 3/4 to 1 inch thick. Cut into 6 or 8 wedges.
- 8
Arrange scones on baking sheet with even spacing. Optionally sprinkle with cane sugar.
- 9
Bake until fluffy and golden on edges, 18-22 minutes.
- 10
Cool on baking sheet before serving.
- 11
For glaze: whisk together powdered sugar, vanilla extract, and dairy-free milk until pourable. Adjust consistency as needed. Drizzle over cooled scones and let set 30 minutes to 1 hour.
Tips
Peach ripeness affects dough moisture: riper peaches release more liquid making dough wetter, while firmer peaches result in drier dough. Adjust dairy-free milk or almond flour gradually in 1 Tbsp increments to reach the right consistency.
Keep vegan butter cold and cubed before mixing. This creates pockets that steam during baking, resulting in flaky, tender scones. Room temperature coconut oil works as a substitute but produces slightly different texture.
For crispier edges with pronounced crust, sprinkle cane sugar on shaped scones before baking. Vanilla glaze will soften the crust slightly if applied while scones are still warm.
Good to Know
Once completely cooled, store in a well-sealed container at room temperature for up to 3 days, or in the freezer for up to 1 month.
Scones can be baked the night before and reheated in a toaster oven or regular oven at 350F for a few minutes. Or serve at room temperature.
Serve warm or at room temperature alongside vegan butter and tea. Best the day of baking.
Common Mistakes
Do not use room temperature or liquid vegan butter to avoid a greasy, dense crumb and poor flakiness.
Do not overmix dough after adding peaches to avoid breaking down fruit and creating tough, dense scones.
Do not skip the resting step for the flax egg; insufficient gelation weakens binding.
Do not add liquid ingredients all at once; adjust in 1 Tbsp increments to avoid wet, unusable dough.
Substitutions
Dairy-Free Swaps
must be scoopable (not liquid/frozen); texture differs
Full guide →oat milk recommended for creaminess
Vegan Options
adjust liquid if using juicy berries; apples may need 1 Tbsp less milk
Full guide →binds similarly; use straight without additional processing
Full guide →Nut-Free Alternatives
reduces fiber slightly
Full guide →FAQ
Can I make these scones nut-free?
Yes. Replace almond flour with an equal amount of sunflower seed flour or additional oat flour (though oat flour alone may reduce structure). If using oat flour only, you may need to reduce liquid slightly and ensure oats are certified gluten-free.
What if I don't have fresh peaches?
Frozen or canned peaches work but must be thawed and drained thoroughly to remove excess liquid, which can make dough too wet. Start with the stated amount, then adjust remaining dairy-free milk downward if dough becomes overly moist.
How long can I keep baked scones and can I freeze them?
Store cooled scones in a sealed container at room temperature for up to 3 days. Freeze baked scones for up to 1 month. Thaw at room temperature or reheat in a 350F oven for a few minutes to restore tenderness.