Vegan Peach Blueberry Scones
Updated: May 11, 2020
Author: Destinee - theveganbeggar
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)
Preheat oven to 400*F
In a medium bowl, combine dry ingredients with a whisk or fork.
Cut in cold butter or coconut oil with a fork or pastry cutter. Stop when you achieve a cornmeal consistency.
Stir in your milk of choice and mix until a uniform dough forms.
Last, fold in your fruit and dump your dough mass onto a parchment lined sheet pan.
Press down to a 1-inch circle (mine wasn't a perfect circle. haha)
Sprinkle extra sugar on top (optional) and then cut your circle into 6-8 triangles.
Transfer your triangles onto parchment paper and bake at 400* for 13-15 minutes or until lightly browned on top.
Serve with vegan butter or jam.