Minimalist Baker is probably one of my favorite food bloggers. I feel like she was a food blogger/influencer before it was even a thing! She's got a huge list of recipes and even a cook book! Everything is basically GF and vegan!
I used her exact recipe, which can also be found here.
INGREDIENTS:
-1 1/2 tsp flaxseed meal
-1 1/2 tbs water
-1/4 cup almond milk, unsweetened
- 1 tsp vanilla
- 1 1/4 cup almond flour
- 3/4 cup potato starch
- 1/2 cup oat flour
- 2 1/2 tsp baking powder
- 3 tbs sugar
-1/4 tsp salt
- 3 tbs cold vegan butter
- 3/4 cup diced peaches
GLAZE:
- 1 cup sifted powdered sugar
- 1/2 tsp vanilla
- 1-2 tbs dairy-free milk
Preheat the oven to 400 degrees F (200 C) and line a baking sheet with parchment paper. Set aside.
SCONES: In a small bowl, prepare the flax egg by combining flaxseed meal and water. Stir and let sit for a few minutes to gel. Then add the dairy-free milk and vanilla (optional).
In a separate, larger mixing bowl, add almond flour, potato starch, oat flour, baking powder, cane sugar, and salt.
Cut the cold vegan butter into cubes and add it to the dry ingredients. Using a fork or pastry cutter, cut the butter into the dry ingredients until only small bits remain.
Whisk the dairy-free milk and flax mixture one more time and add to the dry ingredients, stirring with a wooden spoon until combined.
Next, add the diced peaches and gently stir until evenly distributed. The moisture from the peaches will bind the dough more. Using extra ripe peaches may make it more moist, while using firmer, less-ripe peaches may make it more dry. You want the dough to be evenly moist but not overly sticky. If your dough is too crumbly, add a tablespoon more dairy-free milk at a time. If it's too wet/sticky, add more almond flour a tablespoon at a time.
Gently transfer dough to an oat or almond floured surface. Shape into a disk about 3/4 to 1 inch in height. Cut the circle into 6 wedges (or 8 for smaller scones) and gently place them onto the baking sheet, spacing them out evenly. Option to sprinkle with a bit more organic cane sugar for a bit of a sweet crust.
