Today was the first day so far during Vegan MoFo when I had no idea what I was going to make to share with you. Not a single idea. And then, like some sort of revelation these scones popped into my head! Peach and basil may seem like a crazy combination, but once I tried them together in a pie recipe by Isa Chandra Moskovitz (all heil queen Isa) I fell in love.
These scones are flaky, soft and sweet and the basil brings out the flavor of the peaches perfectly and adds a little something special.
Basil Peach Scones
Recipe adapted from here
2C plain flour
2 1/2tsp baking powder
1Tbsp mixed spice
5Tbsp vegan margarine, cold
3/4C soy milk
1Tbsp cider vinegar
1 peach, peeled and chopped into small pieces
3Tbsp chopped basil
2Tbsp granulated brown sugar
Preheat the oven to 200. Grease a baking tray and set aside.
Mix the vinegar into the soy milk and set aside to curdle.
In a large mixing bowl mix together the dry ingredients. Add the margarine and use your fingers to mix everything together until the mixture resembled breadcrumbs. Make a well in the center and add the soy milk mixture. Stir everything together with a wooden spoon until almost completely combined and then add in the chopped peaches and basil. Fold through until the mixture looks roughly combined and transfer to a well floured surface.
Knead a couple of times to bring the mixture together and roll out into a thick circle.
Cut into eight pieces and transfer to the baking tray. Sprinkle the sugar on top of the scones and bake for 18mins, until the tops are lightly browned and they are nicely risen.
Serve warm slathered with vegan butter.