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.

FAQs

  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 (21 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

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

Instructions 

  • 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!

Notes

  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.

Nutrition

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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Comments

  1. I thought I would bring a little sunshine to this rainy day weather we have been having so I baked a batch of these delicious scones. I had to use a can of organic peaches since farmer’s market peaches aren’t available right now. I took eight out of the oven, but one mysteriously disappeared (was devoured) before I could take a picture of them! Great recipe! Easy to follow directions! Another 10/10!

    1. I am thrilled you loved the scones! Funny how one ‘disappeared!’ Thank you for your enouraing feedback and review! I appreciate you!

  2. This recipe is delicious! 10/10 My grandma loved it and wants to make it but she usually cooks with stevia and wants to know if you can adjust the recipe to make it recipe.

    1. Thanks for your wonderful review, Sofia! About 1/4 to 1/3 cup of stevia should be fine, depending on how sweet she likes them. Hope this helps!

  3. Gluten Free
    I use Measure for Measure gluten-free powder by King Arthur’s. I also used a cup of a jar of peaches. I’m they are delicious! I followed the recipe to T. This was actually my first try at Gluten Free baked goods and they are so good I will definitely keep converting all your recipes to GF. Thank you so much

    1. Hi Tracy. Thank YOU for sharing your gluten free baking experience! I’m so glad the scones turned out wonderful for you! I appreciate your fabulous review!

  4. Love these (just made them for the second year in a row), and especially love having a few in the freezer as peach season winds down, knowing I will be able to have a little peach treat in the dead of winter. For those struggling with the dough being too we to cut these into wedges, I echo the commenter who went with the drop method.

    1. Oh my, these are good! I wish I’d had crystalized ginger. That would have been a great touch. I tried adding a little powdered ginger to a sample bit of glaze and it was a no-go. The scones are perfect the way they are. I used the drop method. They’re probably not as pretty, but I kind of like the rustic shape. I will save this recipe to pull out over and over again.

  5. I used Pamela’s All-Purpose Flour Mix (which is gluten free and vegan). They turned out great! Could I freeze them? Maybe without the frosting drizzle?

    1. Hi Jill. I appreciate your experience using gluten free flour! I’m that they turned out great! Yes, the scones freeze well. It is probably best to freeze without the drizzle. Just thaw when you are ready to enjoy!

  6. I just made these, but tweeked the recipe just a bit! I used regular butter, and in place of all the sugar I used 1/3 c Splenda and the rest with regular sugar (I’m diabetic, so cut the sugar down), instead of soy milk, I used 1/2 c. heavy cream and 1/4 c whole milk. The dough was pretty sticky, so I kept flouring my hands to barely knead it, wrapped in plastic wrap and chilled for couple hours. I sprinkled a small amount of flour onto parchment paper, put the sticky dough on the paper, withfloured hands patted it out. Then slid the parchment onto the baking sheet, cut into12 pieces with floured knife. They turned out wonderful!!!! The crust had a little crunch while the inside was tender and flavorful! I have so many peaches from my tree, that I plan on making more to keeping the freezer. I already downed two of them when they were hot from the oven! Shame on me. But being smaller, I thought it was justified!

    1. Hi Karen. How wonderful the scones turned out wonderful with your tweeks! Having scones in the freezer is a plus for sure for the upcoming fall! Thanks for your wonderful review!

  7. Delicious! I used two peaches with skin on and added 2TB of chopped fresh rosemary.

    The dough was wet like chef says in directions, so I stayed in it and ended up making one large square scone.
    Frozen butter and freezer chilled cold milk are also essential to the soft fluffy inside.

    Once cooled I was easily able to cut into perfect triangles. Winner winner recipe! I can’t wait to make for next gathering or office staff.

    I wish I could upload my pics, very happy with this recipe.

    1. Hi Andrea. I wish I could see pics of your scones as well! I’m so glad they turned out wonderful! Thanks for the rosemary idea, and for sharing your fantastic review!

  8. These were delicious! I used homegrown peaches, and they were quite juicy and made the dough pretty wet. I just made the scones as drop scones. Fantastic summery recipe!

  9. I made these scones yesterday and my husband and I loved them! The scones were tender with just the right amount of crisp to the exterior. I used non-vegan butter and milk and they turned out beautifully. Thanks for the recipe!

  10. I made these and added broken pieces of dark chocolate with almonds. Also chopped walnuts. I added lemon 🍋 juice to the glaze. The dough was a little wet had to add flour to cutting board when forming scones. I should have left the dough in fridge a little longer.

  11. Hey there! Do you know how soon after mixing the dough they should go into the oven? I am wondering if I can mix it together but then bake an hour later. Is that a bad idea?

    Thank you!!

    1. I think that will be fine, but definitely put the dough in the fridge, don’t leave it on the counter or they will spread while the bake. Better yet, make the dough, shape into scones on the pan, then refrigerate until ready to bake.

  12. Made these today and used about half the ginger recommended but other than that followed the recipe, and yes the dough was a nightmare but the results were delicious. Thanks for the recipe!!

    1. Hi Shayna. I’m sorry you had challenges with the dough, and am glad the scones turned out delicious! Thanks for your wonderful review!

  13. 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!

  14. 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!

  15. 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.

  16. 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.

  17. 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!

  18. 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!

  19. 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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