Vegan Peach Blueberry Scones

Peach Blueberry Scones
Prep time
Cook time
Total time
Serves: 6-8
  • 2 cups AP Flour
  • ⅛ cup Sugar
  • 3½ tsp Baking Powder
  • ¾ tsp Salt
  • ⅛ tsp Cinnamon
  • ¼ cup Coconut Oil or Vegan Butter, cold
  • ½ cup Plant-Based Milk
  • ½ cup Chopped Peaches
  • ¼ cup Blueberries
  • 3 T sugar (topping, optional)
  1. Preheat oven to 400*F
  2. In a medium bowl, combine dry ingredients with a whisk or fork.
  3. Cut in cold butter or coconut oil with a fork or pastry cutter. Stop when you achieve a cornmeal consistency.
  4. Stir in your milk of choice and mix until a uniform dough forms.
  5. Last, fold in your fruit and dump your dough mass onto a parchment lined sheet pan.
  6. Press down to a 1-inch circle (mine wasn't a perfect circle. haha)
  7. Sprinkle extra sugar on top (optional) and then cut your circle into 6-8 triangles.
  8. Bake at 400* for 13-15 minutes or until lightly browned on top.
  9. Serve with vegan butter or jam.
  10. ENJOY!


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