It’s stone fruit season! I’ve been going to the farmers market every week to pick up a batch of peaches, nectarines, apricots, cherries – whatever is looking the best. Stone fruits are one of those things that are just never as good at the grocery store.
I’m (im)patiently waiting on our fruit trees. We’re on year two and it looks like our nectaplum tree will have a nice batch of fruit this year, everything is still giving us one or two – and we’ve got to get to it before the squirrels.
I am applying for a recipe developer job with Minimalist Baker and to get in the mood for the video I needed to submit, I found one of her recipes to tweak. I modified her Blueberry Gluten-free scones to make some with peaches. During this past year I’ve learned that I do feel better eating gluten and dairy free, so have been looking to learn more about baking this way, and Minimalist Baker has a lot of good recipes to get started with this type of cooking. I’m slowly branching out from the gluten-free all purpose flour mix I have to play around with different flours and starches to get the texture I’m looking for.
Peach Rosemary Gluten-free Scones
Ingredients:
- 1/2 Tbsp chia seeds
- 1 1/4 Tbsp water
- 1/3 c plain almond milk
- 1/2 c oat flour
- 2 1/2 tsp baking powder
- 3/4 c + 1 Tbsp potato starch
- 2 1/2 Tbsp sugar
- 1/4 tsp salt
- 3 Tbsp chopped rosemary
- 3 Tbsp coconut oil (solid)
- 1/4 c diced peaches
Preheat oven to 400 degrees.
In a small bowl mix chia seeds and water, let sit at least 5 minutes. Add almond milk and mix.
In a large bowl mix almond flour, oat flour, baking powder, potato starch, sugar, salt and rosemary until well combined. Chop in the coconut oil with a pastry cutter or a fork until the mixture looks crumbly and sandy. Mix the almond milk and chia seed mixture once more and add to the dry ingredients until gently incorporated without over mixing. Add diced peaches and mix gently until combined.
Turn out the dough on a lightly floured surface. (You can use almond flour here). Pat the dough into a disk and roll it out about 1 inch thick. Cut the disk into 8 wedges and transfer to a baking sheet with a silpat or parchment paper.
Bake in heated oven for 18-22 minutes. 22 was preferred in my oven to get nice and golden on top.
These were delicious and did not taste gluten or dairy free. In fact, they felt quite buttery and were perfect with a warm cup of coffee. Nice and flaky, they toasted up pretty well on day 2 and 3.