Vegan Peach and Basil Scones
This is a wonderful end of summer recipe that pairs the unique flavors of peaches and basil in a wonderful Vegan Peach and Basil Scone recipe. With every bite you get the sweet flavor of the peaches but then the subtle taste of basil emerges. This intriguing flavor combination will have you wanting to take another bite.
Servings: 8 servings
Ingredients
- 2 c all-purpose flour
- ⅓ c granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 8 tbsp cold, non-dairy margarine (cut into small pieces)
- 1 c diced peaches
- ¼ c fresh basil, finely chopped
- 1 tsp lemon zest
- ½-⅔ c non-dairy milk
- 1 tbsp melted non-dairy margarine
- raw cane sugar for topping
Instructions
- Preheat oven to 400°F. Place parchment paper on a baking sheet.
- In a medium bowl, combine flour, sugar, baking powder and salt. With a pastry cutter or two knives, cut non-dairy butter into the flour mixture until it becomes the size of very coarse crumbs.
- Stir in the chopped basil and lemon zest. Stir in ½ C non-dairy milk and mix well. Add remaining liquid if the mixture is too dry. Add the chopped peaches and fold until just mixed.
- On lightly floured surface, knead dough and shape into an 8-inch circle about 1-inch in thickness. Cut dough into 8 wedges and place in baking sheet.
- Brush top of scones with melted butter and sprinkle with raw cane sugar. Place in oven and bake for 20 minutes. Can be served warm or at room temperature.
Notes
If you prefer a bolder flavor, increase the amount of lemon or basil leaves.
Scones can be stored up to 3 days in an airtight container.