Bakery-Style Nectarine Scones with Brown Sugar Vanilla Glaze
These Bakery-Style Nectarine Scones are tender, flaky, and packed with juicy summer nectarines. Finished with a rich brown sugar vanilla glaze, they're an easy dairy-free, egg-free, and nut-free breakfast or brunch treat that tastes just like it came from your favorite bakery.
Ingredients
- 2½ cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Zest of 1 lemon
- 10 tablespoons cold dairy-free butter, cut into small cubes
- 1 cup diced fresh nectarine (about 2 medium nectarines), skin on
- 1 teaspoon all-purpose flour (for tossing with the nectarines)
- ⅓ to ½ cup unsweetened dairy-free milk, as needed
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons dairy-free butter
- ¼ cup packed brown sugar
- 2 tablespoons unsweetened dairy-free milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Pinch of salt
Instructions
- 1Prepare the oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2Prepare the nectarines
Wash and dice the nectarines into roughly ¼-inch pieces, leaving the skin on. Pat them dry with a paper towel if they're especially juicy, then toss them with 1 teaspoon flour. Set aside.
- 3Mix the wet ingredients
In a small measuring cup, combine the ⅓ c dairy-free milk, apple cider vinegar and vanilla. Let it sit for 2–3 minutes to lightly curdle.
- 4Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and lemon zest.
- 5Cut in the butter
Add the cold dairy-free butter and cut it into the flour using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
- 6Make the dough
Pour the wet ingredients into the flour mixture and stir gently with a spatula until the dough just starts to come together. Fold in the floured nectarines. If the dough still looks dry and won't hold together when squeezed, add more dairy-free milk 1 tablespoon at a time until it forms a shaggy dough. Don't overmix. The dough should look a little rough.
- 7Shape
Turn the dough onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Cut into 8 wedges. Transfer to the prepared baking sheet, leaving about 2 inches between each scone. Freeze the scones for 15 minutes. This helps create tall, flaky bakery-style layers.
- 8Bake
Bake for 20–24 minutes, or until the tops are lightly golden and the edges are nicely browned. Cool on the baking sheet for 10 minutes before glazing.
- 9Make the Glaze
While the scones cool, prepare the glaze. In a small saucepan over medium heat, melt the dairy-free butter. Stir in the brown sugar and dairy-free milk. Bring to a gentle simmer and cook for about 1 minute, stirring frequently. Remove from the heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until smooth. If the glaze is too thick, add dairy-free milk 1 teaspoon at a time until it reaches a thick but pourable consistency. Drizzle generously over the slightly warm scones.
