Peach Scones
Now that we’re approaching peach season, these are a must make! My favorite way to eat them is crumbled on a coconut yogurt bowl. Happy baking + peach season :)
Dairy free, gluten free, soy free, paleo, refined sugar free
Yield: 8 scones
Ingredients
2 cups Birch Benders Paleo Pancake & Waffle Mix
1/3 cup unsweetened coconut milk (from a carton)
1 tablespoon apple cider vinegar
3 tablespoons solid coconut oil
3 tablespoons cold cultured ghee, or butter
splash of vanilla extract
1 medium peach
sea salt flakes (optional)
Directions
Preheat oven to 400F
In a small mixing bowl, mix together vinegar, coconut milk, and vanilla extract
In a separate larger mixing bowl, combine all dry ingredients with a handheld electric mixer (or a whisk.) Add in ghee (or butter) and coconut oil and continue to mix. Texture will be crumbly and coconut oil/butter may still be in small clumps
Next, pour in coconut milk and continue to mix until combined
Cut peach into small chunks and fold into batter using a spatula
Using hands, press dough lightly into balls, without rolling tightly in your hands, and place on a parchment lined cookie sheet. Sprinkle on sea salt flakes, if desired
Bake for 12-15 minutes
Enjoy!
