Sweet, tender, and moist vegan Peach Scones with a silky vanilla glaze—perfect for mornings when peaches are at their peak. These scones are flaky on the outside and soft inside, making them a summer favorite.
Start your day with warm Peach Scones and an iced coffee or a cup of tea. Made with fresh, juicy peaches and finished with a simple vanilla glaze, these vegan scones are tender, slightly flaky, and wonderfully moist—an ideal seasonal treat for breakfast or brunch.
If you’ve ever been let down by dry scones, these will change your mind. A few straightforward techniques—cold butter, minimal mixing, and careful shaping—create scones that stay soft and satisfying.
Why these peach scones work:
- Made in one bowl for easy prep.
- Beginner-friendly with reliable results.
- Freezer-friendly and great for making ahead.
- A delicious way to use extra ripe peaches.
- Sweet, tender, and perfectly moist.
The secret to moist and tender scones
Follow these simple tips to get soft, tender scones every time:
- Keep ingredients cold. Use cold vegan butter and cold soy milk. Cold fat creates flaky layers and prevents the dough from becoming greasy.
- Don’t overwork the dough. Mix and knead just until the ingredients come together. Overmixing develops gluten and makes scones tough.
- Bake fresh when possible. Scones are best the day they’re baked. If you need to save time, shape the scones and refrigerate them overnight, then bake in the morning.
How to make peach scones
Measure and whisk the dry ingredients in a large bowl. Cut cold vegan butter into the dry mix with a pastry cutter or your fingertips until it resembles coarse crumbs. Stir in the cold soy milk and vanilla until the dough just comes together, then gently fold in diced fresh peaches and chopped candied ginger if you like a spicy-sweet note.
Turn the dough onto a lightly floured surface and knead a few times until it holds together. Pat it into a round about 1 inch thick and slice into 8 wedges, like a pizza. Arrange the wedges on a lined baking sheet and bake until the tops turn light golden brown.
While the scones cool, whisk powdered sugar with soy milk and vanilla to make a simple vanilla glaze. Drizzle over cooled scones and serve.
Do you have to chill the dough?
Chilling isn’t required, but if your kitchen is warm or the dough feels too soft after adding peaches, refrigerate the formed wedges on the baking sheet while the oven preheats. Chilling helps the scones keep their shape and prevents excessive spreading during baking.
FAQs
- Can vegan peach scones be frozen? Yes. Freeze unbaked wedges on a baking sheet until firm, then transfer to a sealed bag for up to one month. Bake from frozen, adding a few extra minutes if needed. Baked scones can also be wrapped tightly and frozen for up to one month; thaw and reheat gently.
- Can you use canned peaches? Fresh peaches give the best texture and flavor, but if you use canned peaches, drain and pat them very dry before folding them into the dough to avoid excess moisture.
- Can these be made gluten-free? The recipe hasn’t been tested with gluten-free flour, but many bakers have success using a quality all-purpose gluten-free blend. Results may vary, so adjust as needed.
Craving more fruity vegan baked goods?
- Lemon blueberry quick breads and muffins
- Gluten-free banana bread variations
- Soft strawberry rolls filled with fresh fruit
- Chocolatey raspberry brownies with a fruity twist
Peach Scones
Ingredients
Peach Scones
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 8 tablespoons cold vegan butter
- 3/4 cup cold soy milk
- 1 teaspoon pure vanilla extract
- 1 cup peeled and diced fresh peaches
- 1/2 cup candied ginger, chopped (optional)
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons soy milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, sugar, and cinnamon.
- Cut the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the cold soy milk and vanilla until a shaggy dough forms. Gently fold in the diced peaches and candied ginger if using.
- On a lightly floured surface, knead the dough a few times until it comes together. Pat it into a 1-inch thick circle.
- Cut the circle into 8 wedges and transfer them to the prepared baking sheet.
- Bake for 20–24 minutes, until the tops are lightly golden. Transfer scones to a wire rack to cool.
- Whisk together powdered sugar, soy milk, and vanilla to make the glaze. Drizzle over cooled scones and serve.
Notes
- If the dough seems too wet from the peaches, chill the formed scones on the baking sheet while the oven preheats to reduce spreading.
- You can substitute other plant milks (oat, almond, cashew) for soy milk if preferred.
- Gluten-free flour blends may work but will give different texture; use a quality all-purpose gluten-free mix and adjust liquid if needed.