This that time of year in the midwest: blueberry season. peach season. Nothing beats fresh picked blueberries or fresh picked peaches. Im on my way to the farmers market after this post to get more peaches because we ate the last batch so fast! These scones were awesome. Ill be making more this afternoon!
I found the original recipe here.
- 1 1/3 cup flour
- 3 T coconut palm sugar
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ½ stick (4 tablespoons) earth balance, cold and cut into small pieces
- ⅓ cup chopped fresh peach, in ½” pieces (about half a medium peach)
- ⅓ cup blueberries (cut in half if they’re large)
- 1 egg replacer, prepped (or 1 egg if not vegan)
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened applesauce
- 2 tablespoons sliced almonds
1. Whisk together the flour, sugar, salt, baking powder, and cinnamon until combined. Add the earth balance and using a pastry cutter or a fork, cut it in until the mixture is crumbly. Some chunks of earth balance should remain. Add in the peaches and blueberries.
2.In a separate mixing bowl, whisk together the egg/egg replacer, vanilla, and applesauce. Add the wet ingredients to the dry ingredients and stir until just combined.
3. Prep your baking pan
4. Scrape the dough onto the floured surface. Pat the dough into a 5″ to 5½” circle about ¾” thick.
5. To make the topping, stir together the coarse sugar and cinnamon. Brush the dough with milk, and sprinkle with the cinnamon sugar. Sprinkle the sliced almonds on top.
6. Using a knife or bench knife that you’ve run under cold water, slice the circle into 6 wedges.
7. Carefully pull the wedges away from the center to separate them, about 1 inch between them at the edges. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
8. Bake for 18 to 22 minutes, or until golden brown.