Sweet, tender, and moist vegan Peach Scones with vanilla glaze are a fruit lover’s dream! They are the perfect scone to make when peaches are in season.

close up on a baked peach scone with a white glaze on top

Celebrate the morning with freshly baked Peach Scones and an iced coffee or cup of tea. Made with fresh and juicy peaches and a sweet vanilla glaze, you’ll love every single tender, flaky, and moist bite. It’s the perfect summer treat!

Have you ever been disappointed by a dry scone? Me too. Thankfully, these easy vegan peach scones are soft and moist on the inside, with a slightly crisp golden brown crust on the outside. All it takes are a few easy tricks!

This fresh peach scones recipe is:

  • Made in only 1 bowl.
  • Perfect for bakers of all levels.
  • Easy to make ahead and freezer-friendly.
  • The best excuse to use up extra peaches.
  • Easy, sweet, and moist!

Now that you’re a master at baking fresh scones, why not try my Blueberry and Pumpkin Scone recipes? You won’t find anything like them, even at Starbucks!

The secret to moist and tender scones

There are a few secrets to baking the most delicious, soft, and tender scones:

  1. Use cold or frozen butter and make sure the soy milk is cold. The colder the wet ingredients, the more flaky and moist the scones will be.
  2. Try not to overwork the dough. As you knead and stir the dough, it will become tough and elastic. Only mix the ingredients until they just come together.
  3. Bake them fresh. If you plan on serving scones for breakfast, make them that morning! You can also save time by storing the formed scones in the fridge overnight so all you have to do is pop them in the oven the next morning.

How to make peach scones

Start by whisking the dry ingredients together in a large bowl. Cut the cold vegan butter into the dry mixture using a pastry cutter or your hands. The finished result should look like coarse crumbs.

Stir in the milk and vanilla until it turns into a shaggy dough. Fold in the diced peaches and candied ginger, if using.

Knead the scone dough on a lightly floured surface until it all comes together. Flatten it out into a 1-inch thick circle and cut into 8 wedges. Place each wedge on a lined baking sheet and bake until they’re lightly golden brown on top.

While the scones cool, make the vanilla glaze by whisking the powdered sugar, soy milk, and vanilla together in a small bowl. Drizzle some glaze over the cooled scones, then serve!

Do you have to chill the dough?

Chilling the dough in the fridge before baking isn’t required for this recipe. If it’s an especially hot day or you’re worried about keeping the butter cold, feel free to form the scone wedges and place them in the fridge while the oven pre-heats.


  1. Can vegan peach scones be frozen? Yes! To freeze the unbaked scone wedges, place them in the freezer on a baking sheet. When they’re frozen solid, transfer the wedges to a sealed freezer-safe bag and freeze for up to 1 month. They can be baked right from frozen, but may need an extra few minutes in the oven. To freeze baked scones, wrap them tightly in plastic and store them in a sealed container or bag for up to 1 month.
  2. Can you use canned peaches to make peach scones? Although fresh peaches are best, you can make peach scones using canned peaches. Just dry the canned peaches really well with paper towels before folding them into the dough.
  3. Can they be made gluten free? I haven’t tested this recipe with gluten free flour. If you’d like to try it, use a good quality gluten free flour mix.
baked peach scones next to sliced and cubed peaches

Craving more fruity vegan baked goods?

close up on a baked peach scone with a white glaze on top
5 stars (9 ratings)

Peach Scones

Sweet, tender, and moist vegan Peach Scones with vanilla glaze are a fruit lover’s dream! They are the perfect scone to make when peaches are in season.
Prep: 10 minutes
Cook: 24 minutes
Total: 34 minutes
Servings: 8 scones


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


  • Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper (or spray pan with non-stick spray.)
  • In a large bowl, whisk together the flour, baking powder, salt, sugar and cinnamon.
  • Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
  • Pour in the milk and vanilla, and stir until just combined. It will still be a shaggy dough at this point. Fold in the diced peaches and candied ginger, if using, gently. The dough will become a bit wet; that's okay. Use your hands if needed to get the peaches and ginger incorporated the best you can.
  • On a lightly floured surface, knead the dough a few times until it comes together, gently. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
  • Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
  • Using a spatula, place the scones onto the prepared baking sheet and bake for 20-24 minutes, until lightly golden brown on top. Transfer to a wire cooling rack.
  • While the scones are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, soy milk and vanilla until smooth.
  • Once the scones have cooled, drizzle with the glaze and serve. Enjoy!


  1. I haven’t tried the scones gluten free, but a quality all purpose gluten free mix might work.
  2. If your dough is super wet and messy after adding the peaches, try refrigerating the uncooked scones (on the pan) while the oven preheats. This will help them not spread while baking. 
  3. May substitute another milk for the soy milk, such as cashew, oat or almond.


Serving: 1of 8 servings | Calories: 339kcal | Carbohydrates: 58g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 251mg | Potassium: 268mg | Fiber: 1g | Sugar: 30g | Vitamin A: 699IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. So- I made these scones but I am allergic to peaches so I used a cosmo apple instead. They were amazing! 🙂

    1. Hi Lynette. Thanks for sharing your great feedback and ideas! I’m glad they turned out amazing! They sound unique and delicious!

  2. The dough is wet and a bit tricky to cut into 8 but they are soo sooo good, great recipe, thanks so much !!

    1. Hi Danielle. I’m so glad you loved the scones, and that you stuck with it, even though the peaches do make the dough a bit wet! Thanks for sharing your positive feedback!

  3. I just made this and it’s out of the oven. I used what I had on hand and made it with canned peaches, that was drained very well and added some craisin. Dough was VERY sticky wet. Could not form it, so I just dropped it in the pan. It came out good. It was baked in my convection oven and it turned out really brown, but not burnt tastung.

  4. I followed recipe exactly but the dough was so wet that I couldn’t do anything with it. I added a lot more flour, it became sticky but not workable. I finally just plopped them onto cookie sheet as is. They still turned out, and were good (very flourery tasting though), I’d just like to figure out what went wrong for next time.  Butter and milk were cold 

    1. Hi Terri! Like I say in step 4 of the instructions, when you add the peaches the dough does become wet. It’s because of the juicy peaches. Work them in the best you can and bake, it will all work out, but adding a bunch more flour will not yield good results and that’s why they tasted floury.

  5. I made these yesterday and they’re really delicious. I used oat milk instead of soy. Just dunked one in my morning coffee and yummm!

  6. I made these with nectarines and blueberries that needed to be used.  I also topped them with a bit of turbinado sugar before baking.  They were delicious!!

    1. Hi Jill. That combination sounds so good! I’m glad the scones turned out delicious for you! Thanks for taking time to share your comments!

  7. These were delicious, as usual! I used 2 nectarines and added 1/2 tsp of dried ginger in place of candied ginger. To make peeling easier, I scored an X and placed them in boiling water for a minute or so (like a tomato).  Enjoyed them for breakfast with iced green tea matcha lattes. Yum!

    1. Hi Colleen! I’m so glad you loved the peach scones! Thanks so much for sharing your wonderful review, comments, and ideas!

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