How to Make the Best Vegan Peach Scones That Are Moist and Tender

If you love baking and crave a sweet, fruity treat that’s vegan-friendly and bursting with summer flavor, you’re going to adore these vegan peach scones. Made with fresh, juicy peaches and topped with a delicate vanilla glaze, these scones are soft on the inside, flaky on the outside, and wonderfully moist — a delicious upgrade from the dry scones you might have tried before.

Whether you’re serving breakfast, a snack, or a light dessert, this recipe is simple enough for beginners and rewarding enough to become a new favorite!

Why You’ll Love This Peach Scone Recipe

These vegan peach scones aren’t just any scone — they’re a thoughtfully crafted summer delight. Here’s why:

• Made with just one bowl for easy cleanup and minimal fuss. If you love simple recipes, you should also try our easy one-bowl vegan hummingbird cake.
• Use of cold vegan butter and soy milk ensures a perfectly flaky texture.
• Sweet vanilla glaze adds a subtle, indulgent finish.
• Easily freezer-friendly for make-ahead convenience.
• Great way to use fresh peaches at peak season.
• Suitable for all skill levels, making it accessible for beginners and fun for seasoned bakers alike.

Ingredients You’ll Need for Perfect Peach Scones

Here’s what you’ll need to make these tender vegan peach scones:

• 2 1/4 cups all-purpose flour: Provides structure.
• 1 tablespoon baking powder: Helps scones rise and become fluffy.
• 1/2 teaspoon salt: Balances sweetness.
• 1/2 cup granulated sugar: Adds sweetness.
• 1/2 teaspoon ground cinnamon: Adds warmth and depth.
• 8 tablespoons cold vegan butter: Key for flakiness and moisture.
• 3/4 cup cold soy milk: Moistens the dough and adds tenderness.
• 1 teaspoon pure vanilla extract: Enhances flavor.
• 1 cup peeled and diced fresh peaches: The star ingredient, adds juicy sweetness.
• 1/2 cup chopped candied ginger (optional): Adds a nice spicy contrast.

Ingredient tips:

• Using cold butter and cold milk prevents the dough from becoming greasy and dense.
• Fresh peaches are best. If using canned, dry thoroughly to avoid sogginess.
• You can substitute soy milk with oat or cashew milk for different flavor profiles.

How to Make Peach Scones Step by Step

Follow these steps for wonderfully flaky, moist peach scones:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, salt, sugar, and cinnamon.
3. Cut in the cold vegan butter: Use a pastry cutter or your hands to mix the butter into the dry ingredients until coarse crumbs form.
4. Add wet ingredients: Pour in cold soy milk and vanilla extract and stir until just combined; the dough will be shaggy.
5. Fold in peaches (and ginger if using): Gently fold the diced peaches into the dough, being careful not to overmix.
6. Form the dough: Turn out onto a lightly floured surface. Knead gently just to bring the dough together.
7. Shape and cut: Flatten into a 1-inch thick circle and cut into 8 wedges (like a pizza).
8. Bake: Place wedges on baking sheet and bake 20-24 minutes or until golden brown on top.
9. Make the glaze: While baking, whisk powdered sugar, soy milk, and vanilla into a smooth glaze.
10. Cool and glaze: Let scones cool before drizzling with glaze. Serve warm or at room temperature.

Pro tip: Chill formed wedges on the baking tray for 10 minutes before baking if dough feels too wet.

3 Secrets for Moist and Tender Vegan Scones

Getting scones perfectly moist and tender comes down to these key points:

1. Use cold fat and cold liquid: As baking experts at King Arthur Baking explain, cold vegan butter and soy milk create flaky layers by melting slowly during baking.
2. Mix lightly: Avoid overworking the dough — overmixing activates gluten and makes scones tough.
3. Bake fresh or chill before baking: Bake scones fresh for best texture or keep the shaped dough in the fridge for up to an hour before baking to control spreading.

Following these tips helps ensure your scones have that tender crumb with a slightly crisp golden crust on the outside.

Ingredient Notes and Substitutions to Make It Your Own

Understanding the role of each ingredient helps you customize the recipe. For a complete overview, this excellent guide to vegan baking substitutes is a great resource.

• Flour: All-purpose flour works well for structure. You can try half whole wheat for nuttiness but expect a denser scone.
• Baking powder: The leavening agent responsible for rise and fluffiness. Ensure it’s fresh for best results.
• Vegan butter: Provides fat for flakiness and flavor. Brands with high fat content yield better texture.
• Soy milk: Adds moisture. If soy milk isn’t your favorite, use oat or cashew milk, but keep it cold.
• Peaches: Fresh and ripe peaches are ideal for juiciness. If using canned, pat dry thoroughly to avoid a soggy dough.
• Candied ginger: Optional but adds a spicy, sweet contrast.
• Sugar and cinnamon: Balance peach sweetness and add warmth to the flavor.

Feel free to experiment with other fruits like blueberries or raspberries. If you love getting creative in the kitchen, you might also enjoy our easy vegan sugar cookie bars.

Troubleshooting Common Peach Scone Problems

Even with a simple recipe, things can go sideways. Here’s how to fix common issues, many of which The Kitchn highlights as easy to correct:

• My scones are dry and crumbly: Likely overmixing or butter not cold enough. Use cold ingredients and mix just until combined.
• Scones spread too much: Dough too wet or butter melting before baking. Chill shaped dough before baking and measure ingredients accurately.
• Scones are dense: Insufficient baking powder or overmixing dough. Use fresh baking powder and handle dough gently.
• Peach chunks sink to the bottom: Gently fold and avoid overmixing. Also, use firm peaches and pat dry if canned.

With these fixes, you can fine-tune your next batch to perfection.

How to Store and Freeze Your Vegan Peach Scones

To keep your scones fresh and delicious:

• Storing freshly baked scones: Place in an airtight container at room temperature for up to 2 days.
• Refrigerating: Can be kept in the fridge wrapped tightly for up to 5 days.
• Freezing unbaked scones: Arrange scone wedges on a baking sheet and freeze until solid. Transfer to a sealed freezer bag. Bake from frozen, adding an extra 5 minutes.
• Freezing baked scones: Wrap in plastic wrap and seal in a container or freezer bag. Thaw at room temperature and warm in the oven before serving.

Freezing is a fantastic make-ahead option that doesn’t sacrifice texture or flavor.

Frequently Asked Questions About Vegan Peach Scones

Can I use canned peaches instead of fresh?

Yes, but drain and dry them thoroughly to prevent soggy dough.

Are these scones gluten-free?

This recipe isn’t tested for gluten-free flour. You can substitute a high-quality gluten-free flour blend, but baking times and textures may vary.

Can I substitute another plant milk?

Absolutely. Cashew, oat, or almond milk all work well as alternatives.

How do I make scones less sweet?

Reduce the sugar slightly, but keep the baking powder and salt amounts the same to maintain texture.

Is chilling the dough necessary?

It’s optional. Chilling helps control spreading, but you can bake immediately with good results.

Have more questions? Leave a comment and I’ll help you out!

Conclusion

With this detailed guide and recipe, you’re all set to create vegan peach scones that are tender, moist, and irresistibly flavorful. Whether you’re a beginner or seasoned baker, these scones are delicious breakfast treats or afternoon snacks that celebrate fresh peaches beautifully.

Experiment with substitutions, keep an eye on your mixing technique, and enjoy the sweet rewards of baking from scratch. For another delicious breakfast idea, be sure to try our easy vegan chocolate chip muffins. Happy baking!