Scones are definitely one of Pete’s favorite treats. We both grew up on them – me with my Irish Grandmother and Pete with his British parents. I love that they’re naturally low in sugar, and they’re relatively easy to make. I bake them on special occasions and we usually gobble them up in a couple of days!
A few years ago Pete and I went to the West Coast of Canada and found this amazing little café in a spot called Deep Cove. This was before Pete’s celiac diagnosis so we found ourselves in heaven with café-made donuts and ginormous peach scones.
Naturally I had to recreate the scones – and since his diagnosis I’ve created a few scone recipes, but peach remains to be one of our favorite variations.
Our peach season is coming to an end, but hopefully you can find some fresh, local peaches so you can try this recipe. I bet fresh apricots would be amazing too.
Oh, and the Maple-Peach Cashew Cream? It pairs perfectly with the Peach Scones. I’m sure it would go well with pancakes, fresh-baked muffins, and even just a spoon…
Peach Scones with Maple-Peach Cashew Cream
2 cups almond flour
¾ cup quinoa flour
½ cup tapioca flour
2 tablespoons granulated sugar (I used coconut sugar)
1 tablespoon psyllium seed husk
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 1/2 teaspoons cinnamon
½ cup coconut oil, room temp (solid, not liquefied)
1 tablespoon apple cider vinegar
1 cup dairy-free milk
1 ½ cups certified gluten-free oats
1 cup fresh peaches, chopped into bite-sized pieces
2 tablespoons dairy-free milk, for brushing scones
1. Preheat the oven to 425 degrees.
2. Line a tray with parchment or a silpat.
3. In a large bowl combine the flours, starch, sugar, psyllium, baking powder, baking soda, sea salt, and cinnamon.
4. Using a pastry blender (or two knives), cut in the coconut oil until the mixture resembles mainly small crumbs.
5. In a liquid measuring cup, add the vinegar and milk to create 1 cup of dairy-free ‘buttermilk’. Stir and let sit for a minute.
6. Stir oats into dry ingredients until combined.
7. Add ‘buttermilk’ mixture to the dry ingredients.
8. Fold in peaches.
9. Knead a couple of times on a floured surface (I use almond flour for dusting).
11. Pat the dough into a 2 cm thick round. Using a 6 cm round cookie cutter (or a cup), cut out rounds. Place on prepared baking sheet. Repeat with any remaining scraps of dough.
12. Brush tops of the scones with extra milk and bake in 425 degree oven for 12-15 minutes.
13. Transfer to a rack to cool.
Yield 8-10 scones
Maple Peach Cashew Cream
• 1 cup cashew pulp (made from 1 ½ cups soaked and blended cashews)
• A pinch of sea salt
• ½ teaspoon almond extract or vanilla extract
• 3 tablespoons maple syrup
• ½ a fresh peach chopped and mashed
• ¼ teaspoon cinnamon
• ½ tablespoon freshly squeezed lemon juice
1. Make the cashew pulp: place the cashews in a bowl and cover with water (by about two inches). Let soak overnight (or at least 6-8 hours). I always cover mine with a plate while they’re soaking.
2. Drain and rinse the cashews and add them to a blender, along with 4 ½ cups water. Blend until liquid.
3. Set a piece of cheesecloth or a nut-milk bag over a big bowl or pitcher. Pour blended cashews into bowl or pitcher and let sit until all the liquid has soaked through.
4. The liquid can be used for milk (I use homemade nut milk to make my scones)! The contents of the cheesecloth (cashew pulp) or nut-milk bag can be used for the cashew cream.
5. Place the cashew pulp, sea salt, almond or vanilla extract, maple syrup, mashed peach, cinnamon, and lemon in a small bowl. Stir until well combined. Taste and add more maple syrup if desired.
6. Refrigerate until ready to use. Keeps for 2-3 days.
Yield: makes about 1 ¼ cups
Note: Alternatively you can skip steps 1, 3, and 4 and soak the nuts for 4-6 hours (or overnight). Drain, rinse, and add cashews to the blender with the remaining ingredients and blend till smooth. I find making the milk yields a much creamier result.
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