Easy Peach Scones (Gluten-Free, Vegan)

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Drizzling a vanilla powdered sugar glaze over a stack of gluten-free vegan scones

You all LOVE our gluten-free blueberry scones, and we couldn’t help but make a peach remix! The results were pretty stellar. Imagine perfectly flaky, buttery gluten-free (vegan!) scones that are crusty on the outside and oozing with ripe peaches. Swoon! The best part? Just 10 simple ingredients required. Let’s make scones!

Fresh peaches surrounded by almond flour, potato starch, almond milk, sugar, vegan butter, vanilla, flaxseed meal, salt, and baking powder

Origins of Scones

Scones are thought to have originated in Scotland in the 1500s. After that, they were popularized in England by Anna, the Duchess of Bedford, who enjoyed them during her afternoon tea time (source).

They are still common in Britain and are now enjoyed in coffee and pastry shops around the world. It’s less likely you’ll come across gluten-free versions, but your own kitchen is a great place to start!

Mixing potato starch, almond flour, oat flour, baking powder, and cane sugar in a bowl

How to Make Peach Scones

These peach scones are crispy on the outside and tender on the inside thanks to the perfect balance of gluten-free flours (we nailed that down with our gluten-free blueberry scones). But if you’re not gluten-free, we think all-purpose flour would work beautifully, too (see this recipe for guidance).

Using a pastry cutter to cut vegan butter into gluten-free flours

They have a flaky, buttery texture thanks to vegan butter (or coconut oil). It’s mixed into the dry ingredients until only small bits remain, creating flakiness in every bite.

The remaining ingredients include dairy-free milk and flax eggs for structure, a little cane sugar for sweetness, and salt and vanilla for extra flavor. Oh, and don’t forget about the PEACHES!

Adding chopped peaches to scone dough

Peaches give the scones the perfect extra pop of sweet, tart, fruity flavor that really makes them special. They’re best when in season and evenly soft and ripe. Peaches that are too ripe might fall apart and add liquid to the scones, whereas underripe peaches won’t be as flavorful and might be crunchy. 

Shaping peach scone dough on a wood cutting board

Once all the ingredients are mixed, we form the dough into a disc and cut it into triangles for that classic scone shape. Pro tip: If you find that your dough is sticking to the knife, you can run the knife under water between cuts, or wipe it with a damp cloth. You could also use a wide round cookie cutter if you want biscuit-shaped scones! 

Peach scone dough on a floured wood cutting board

Lastly, we bake to golden perfection and top them off with an optional vanilla glaze that transports these scones into heavenly dessert land.

Cooling rack of peaches and gluten-free scones

We hope you LOVE these peach scones! They’re:

Flaky
Peach-infused
Buttery
Perfectly sweet
Summery
& Light!

Enjoy them with breakfast or brunch, or as a snack or healthier dessert! They’re especially delicious paired with a cup of coffee or tea (try our Easy Masala Chai, Best Vegan Matcha Latte, or Caffeine-Free Moringa Latte).

More Peach Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Picking up a peach scone to show the fluffy texture on the inside

Easy Peach Scones (Gluten-Free, Vegan)

Flaky, buttery gluten-free scones studded with ripe summer peaches! Perfectly sweet, easy to make, and just 10 ingredients required!
Author Minimalist Baker
Print
Cooling rack of gluten-free vegan peach scones
4.82 from 11 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 (Scones)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

  • 1 ½ tsp flaxseed meal
  • 1 ½ Tbsp water
  • 1/4 cup unsweetened dairy-free milk (we used almond milk)
  • 1 tsp vanilla extract (optional)
  • 1 ¼ cup almond flour (if nut-free, see notes)
  • 3/4 cup potato starch* (not potato flour)
  • 1/2 cup oat flour (certified gluten-free as needed // if oat-free, see notes)
  • 2 ½ tsp baking powder
  • 3 Tbsp organic cane sugar (or sub coconut sugar, but they won’t be as crisp and will be more brown in color)
  • 1/4 tsp sea salt
  • 3 Tbsp cold vegan butter (we used Miyoko’s // or sub room temperature coconut oil — needs to be scoopable, not liquid or frozen*)
  • 3/4 cup diced peaches (fresh is best // if using frozen or canned, thaw and drain liquid)

VANILLA GLAZE optional

  • 1 cup sifted organic powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 Tbsp dairy-free milk

Instructions

  • 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.
  • Bake for 18-22 minutes until fluffy and golden on the edges. Let cool on the baking sheet before digging in.
  • VANILLA GLAZE: For the optional glaze, combine sifted organic powdered sugar, vanilla extract, and dairy-free milk of choice in a mixing bowl and whisk into a pourable glaze. If too thick, add more dairy-free milk. If too thin, add more powdered sugar. Drizzle over scones once cooled. Glaze will set in 30 minutes to 1 hour.
  • Enjoy as is or serve with vegan butter and a cup of tea. These are best the day of but can be reheated the next day in a toaster oven or regular oven at 350 F for a few minutes (or enjoy at room temperature). Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days, or in the freezer for up to 1 month.

Video

Notes

*In place of almond flour, the best option is cashew flour, or you could try a blend of gluten-free all-purpose flour and coconut flour or arrowroot starch. We haven’t tested it this way and can’t guarantee the results.
*If oat-free, you could try subbing sorghum flour or gluten-free all-purpose flour. We haven’t tested it this way and can’t guarantee the results.
*If not gluten-free, option to modify this recipe.
*If using coconut oil, make sure it is scoopable (the state it’s typically in when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will negatively affect the scones. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved. This is key to ensuring the scones’ texture is just right and the dough is easy to work with. (For best and most consistent results, be sure to store your coconut oil in a cool, dark place to keep it at the right texture/consistency.)
*Potato starch is key for a light and fluffy texture. We tested these with arrowroot powder in place of potato starch and do not recommend it.
*We tested coconut sugar but found it overpowered the peaches.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 scone Calories: 293 Carbohydrates: 37.1 g Protein: 5.1 g Fat: 15.2 g Saturated Fat: 4.8 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 6.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 343 mg Potassium: 221 mg Fiber: 3.2 g Sugar: 8.7 g Vitamin A: 69 IU Vitamin C: 1.4 mg Calcium: 187 mg Iron: 1.2 mg

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  1. MJ says

    …wow!! 10/10. I am totally new to GF baking, made these because I’m a fan of simple recipes. 1) I messed up and added the milk/flax before the oil…so i just melted to coconut oil and beat it in afterward. 2) i added an extra tabelspoon or so of extra sugar and they ended up being quite sweet, defiitely could’ve gone without it but it is a nice sweet treat. 3) i used canned peaches (probably why they ended up so sweet…) and it worked out perfectly!

    • Support @ Minimalist Baker says

      Yay! So glad you enjoyed this recipe, MJ! Thanks so much for the lovely review and for sharing your modifications!

    • Support @ Minimalist Baker says

      Aw, thanks Bonnie! That’s so great to hear! We think tapioca starch would make these dense and gummy, unfortunately. We find potato starch is unique in its ability to make gluten-free baked goods light and fluffy! The next best options would be corn starch and/or a GF blend. Hope that helps!

  2. Jordan says

    I realized I don’t quite have enough almond flour. If I’m using GF all purpose flour and coconut flour what ratios would you suggest?

    • Support @ Minimalist Baker says

      Hi Jordan, we aren’t sure about coconut flour in this one as it’s quite absorbent. It might work to replace up to 1/4 cup of almond flour with the GF blend. Let us know if you try it!

      • Jordan says

        As a complete newbie with GF baking I decided to wing it and surprisingly enough it worked! I ended up doing 1.5 cups GF all purpose flour and 1 cup coconut flour. Reading that the coconut flour is more absorbent makes sense because I ended up having to add a lot more milk. They tasted and texture seemed to be great. Next time I’ll try the almond flour.

  3. Lisa says

    As always your recipes turn out delicious and perfect!

    Made this for my husband and I and to share with a friend and doubled the recipe so I could put half in the freezer for our game night later in the week. Thawed the dough, which was already in a circle, cut it into triangles and baked. The frozen ones were a little denser, but everyone loved them anyway. Great use of peaches.

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and sharing your experience with freezing the dough, Lisa! xo

  4. Trinity says

    Followed recipe exactly and turns out great every time. I don’t worry about getting exactly 3/4 cup of peace’s. If there’s a little extra ain’t gunna hurt.

    I love them with the glaze and still warm! My family loves them with glaze and butter!

  5. Giada says

    I made this again yesterday, and we love it! It’s peaches’ season now in our region. The first time around I didn’t have the almond flour so I used a regular one, and they came a little more dry but still very good.
    Thank you!

    • Support @ Minimalist Baker says

      Hi Natalie, we’re so glad you enjoy the flavor! Were your peaches on the drier side? Adding a bit more almond milk next time should help!

  6. Laurie says

    When I saw peaches on sale the other day I took it as a sign that I needed to make these scones… and I am so glad that I did! I already make your gluten-free blueberry scones on a fairly regular basis so it was only right to give these a try. So happy I did… THEY ARE SO GOOD!!! I used gluten-free flour as a substitute for the oat flour but otherwise followed the recipe. Highly recommended and sure to be a new summer favorite. Well done and thank you!!

    • Support @ Minimalist Baker says

      Aw, yay!! We’re so glad you enjoy both scone recipes, Laurie! Thank you so much for sharing! xo

  7. Jen W says

    Great! Followed recipe exactly and they were flawless. Peaches I used were perfectly ripe and flavorful, but flavor was a little lost. Next time I’ll use dried fruit of some kind for more intense flavor. The gluten-free mix was perfect. Great texture and taste, otherwise. Sprinkled with Demerara sugar (after brushing with cashew milk) instead of glaze. Peach juice or liqueur in glaze might’ve brought out more intense peach flavor. House guest ate four or five right away. :)

    • Support @ Minimalist Baker says

      We’re so glad you and your guest enjoyed them, Jen! Love your idea of adding peach juice! Perhaps in place of the dairy-free milk and adding a bit more vegan butter to compensate? Let us know if you try it!

  8. Charlotte says

    Wow!! I made these scones this morning and I’m blown away. I have celiac and bake gf very frequently, but this was my first attempt at baking with potato starch. The scones were perfectly golden on the bottom and top but crumbly and soft on the inside. I didn’t change anything except used real butter and put in a cup of peach instead of 3/4. I am so excited to try other types of scones using the same base recipe. Thank you SO much!!!!!

    • Support @ Minimalist Baker says

      Aw, we’re so thrilled you enjoyed them, Charlotte! Potato starch does wonders for GF baking =) Thank you for the lovely review! xo

  9. Zoe says

    Hi! I doubled the batch and replaced ⅓ of the perfectly ripe peaches with fresh firm blackberries. I also ran out of potato starch so replaced ~17% with arrowroot before reading your flour substitution warning. I couldn’t seem to get enough flour into the batter after the first round of mixing. So I kept adding and mixing, never to reach a dry enough texture. They were a little underwhelming in flavor, I guess because I used coconut sugar – peaches really seem to prefer cane sugar to bring out their flavor. They ended up being both soggy and a little crumbly to the teeth, but not flaky. I want to try again!
    Okay so here are my questions:
    1. Do you think such a small amount of arrowroot would have made that much difference?
    2. Is it possible to over mix this batter?
    3. What do you think about substituting maple syrup or maple sugar for the glaze recipe? I’m trying to avoid cane sugar.
    4. Any other suggestions to help me trouble shoot before my next try?
    Thanks for being such a generous recipe resource for folx with lots of dietary restrictions!

    • Support @ Minimalist Baker says

      Hi Zoe, sorry to hear they didn’t turn out quite right with the blackberries. We would suggest adapting from our GF blueberry scones if using blackberries as they will contribute a similar amount of moisture (we adjusted this recipe to account for peaches being more juicy). We think that should fix most of the issues you had! For the glaze, maple sugar (or coconut sugar) ground into a powder could work for having a similar texture and sweetness. Let us know how it goes the next time around!

  10. Elisse Schoer says

    Hey there👋 Can i switch out the oat flour for a biodynamic all purpose flour? I haven’t been able to get an organic oat flour anywhere local (here in regional Australia).

    • Support @ Minimalist Baker says

      Hi Elisse, we haven’t tried it that way, but perhaps? We like to make homemade oat flour by grinding rolled oats in a blender. Or we’d suggest looking at this recipe for guidance for using all purpose flour. Hope it helps!

  11. Sarah says

    This was my first time making scones and these were delicious! I followed the recipe exactly and used the glaze. They will definitely be kept in the rotation. I delivered some to friends and will be baking another batch tomorrow. Thank you for an awesome recipe!

  12. Gemma says

    Made these – they were quick and easy but was not thrilled with the flavor. Dry, tasteless, playdough like.

    I did sub corn starch for potato start which may have been the issue but otherwise followed the recipe as written.

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear they didn’t turn out well, Gemma. The cornstarch could be the issue. Were you using ripe, flavorful peaches? Did you include the glaze or leave it off?

  13. Fran Klos says

    I have a family member who can’t tolerate sugar. Do you think a monkfruit sweetener would work in these? Thank you!

    • Support @ Minimalist Baker says

      Hi Maryn, perhaps chia seeds, but we haven’t tried it. Or if not vegan/egg-free, 1/2 chicken egg in place of the flax and water. Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Chloe, potato starch is pretty key for a light and fluffy texture in gluten-free baked goods. The closest substitute would be cornstarch, but we can’t guarantee they will be quite as good! Or if not gluten-free, you could use spelt and all purpose flour similar to this recipe, adding more as needed to account for peaches being more juicy than blueberries. Hope that helps!

  14. manning says

    i’m not entirely sure what the texture of a scone is supposed to be, but i used arrowroot starch and these turned out pretty tasty!!!

    • Support @ Minimalist Baker says

      Glad to hear they were tasty, Manning! Thank you for sharing! Arrowroot can contribute to a gooey texture, so if you give them another try we’d suggest potato starch for best texture!

  15. Julie says

    I was wondering if I can use egg replacer instead of the flax egg. I noticed the measurements for the flax egg in this recipe are different (smaller) than your regular flax egg recipe (1 tbsp flax + 2.5 tbsp water). Should I use a smaller amount of egg replacer (like for 1/2 an egg size)? Thanks!

    • Support @ Minimalist Baker says

      Hi Julie, we haven’t tried it with egg replacer so can’t guarantee results, but if you do some experimenting, we would suggest using the amount recommended for replacing 1/2 egg. Let us know how it goes!

    • Support @ Minimalist Baker says

      Hi Carmen, potato starch is fairly unique in its ability to make GF baked goods light and fluffy. But cornstarch would be your next best option. Let us know if you try it!

    • Support @ Minimalist Baker says

      Yes! Before or after baking should work, but we think before would give you the best texture. Let us know if you try it!

  16. Elizabeth says

    Hello! These look so yummy and I can not wait to try it! I am in store for a new food processor, and I wonder if you have any suggestions? Thank you so much!

  17. Kate says

    I love your recipes! I’m not gluten free and have decided to switch out the potato starch for all purpose flour. I’ll keep you posted!

    • Support @ Minimalist Baker says

      Great! We might suggest starting with less of it and increasing as needed. Looking forward to hearing how it goes!