you can be the ripest,
in the world,
and there’s still going to be
somebody who hates peaches.
– dita von teese
and that’s all
that’s got to be
said about that.
peach ginger scones – vegan
makes 12 scones
*note: bake time is tricky. i’ve baked them for as low as 13 minutes before, and they came out super soft and cake like, and then i baked them upwards of 23 minutes, where they came out dryer and crisper. you can top with a simple glaze after they’ve cooled, or you can go the lazy route and sprinkling these with sugar prior to putting in the oven. it may come out looking super rustic like various spots looking all sugar-clumped, but you know, whatever.
2 cups spelt flour
1 TBL baking powder
3 TBL sugar
1/2 teaspoon salt
4 TBL frozen coconut butter (i put 2 TBL worth of coconut oil in a silicon muffin liner, make 2, and freeze. it makes for much easier extraction. rough chop into smaller pieces)
1 peach, diced into small pieces and frozen, about a cup’s worth
1/4 – 1/2 cup chopped sugared ginger
1 container vegan yogurt (6oz) + 2oz of nondairy milk (or water) mixed to thin (i used almond dream)
preheat oven to 425F.
sift flour, baking powder, salt & sugar into food processor, process for 6 seconds to combine. add in the frozen coconut oil, process for another 12 seconds. transfer mixture to into a big bowl.
add in the thinned out vegan yogurt and mix until dough forms. then add in the peaches and ginger pieces, mixing gently, try not to overmix.
dump it on a clean counter. there is no saying this pretty: it’s a mess. i use a dough scraper to keep things together, form a circle or rectangle and cut into desired shapes. i’ve cut in to triangles and i’ve cut with round biscuit cutters. work quickly, coconut oil has a very low melting point so do what you can to not keep it out too long, or handle with your hands as your body temp will soften/melt the oil.
bake on cookie sheet for 20-23 minutes.