As we head into the fall, I must admit I’m trying to get my final fill of all things summer. Pineapple, watermelon, peaches, berries, and avocados have all been on sale for the past several weeks and I’ve been loading my cart up on each shopping trip. I feel like a fruit hoarder. If only I had room in my freezer I’d chop up a bunch of them to last me through the winter. Why are freezers made so tiny anyway?
My fridge and fruit bowl are overflowing and I’ve been throwing fruit into my oatmeal, smoothies, salads…really just about everything. A stone fruit is any fruit that has a stone or pit inside, such as peaches, plums, nectarines, apricots, and cherries. One of my favorite ways to eat stone fruit lately has been grilling or roasting them in the oven! They’re so good with some honey and coconut oil drizzled on top. Roasting really brings out their flavors and sweet juices…Mmmm 🙂
This dessert I’ve made several times in the past few weeks. It’s a yummy combination of different stone fruit roasted with vanilla bean and then is scooped on top of a warm, honey-sweetened scone. A dollop of coconut whipped cream tops it all off and makes one of the best flavor combos ever!
I like to sprinkle a little vanilla sugar onto the scones just to boost that vanilla flavor even more. You can purchase vanilla sugar, make your own, or use turbinado instead. You can also totally omit it to keep these refined sugar free.
I’ve probably tested about 8 different scone recipes that I created and kept tweaking. At first used an all-purpose gluten-free flour, which worked fine and were delicious freshly baked, but after sitting the scones would get really dry and hard. I then used a combo of grain-free flours, including almond flour since I know it carries a lot of moisture. They turned out super delicious and moist, even the next day. This is the recipe I included for the gluten/grain free option, however a gluten-free all-purpose flour will work as well, if you plan to eat these right away.
This dessert is the perfect way to celebrate the end of summer. I couldn’t imagine a better way in which to use up my juicy stone fruits! Enjoy, friends 🙂
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- 2 cups all purpose flour (GRAIN/GLUTEN FREE USE: 1 cup almond flour, ⅔ cup tapioca starch, ⅓ cup coconut flour)
- 2.5 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons coconut oil or melted butter
- 3-4 tablespoons honey (agave or maple syrup will work too)
- 1 whole egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2-4 tablespoons of milk, just enough to make a soft dough (full-fat coconut milk or heavy cream work well, although it may require a little more.)
- vanilla sugar* or turbinado sugar for sprinkling, optional
- 6 cups mixed stone fruits, halved or sliced and pitted (any combination of peaches, plums, cherries, apricots, nectarines, etc.)
- 2-4 tablespoons maple syrup or honey, depending on how sweet your fruit is
- 2 tablespoons melted coconut oil, olive oil, or melted butter
- ½ tablespoon lemon juice
- 1 vanilla bean, split, scraped, and seeds reserved OR 2 teaspoons vanilla extract
- 2 cans of full fat coconut milk, refrigerated overnight (I like So Delicious Culinary Coconut Milk)
- 1-2 tablespoons pure maple syrup or honey
- In a large bowl combine together flour(s), baking powder, and salt. Stir in oil, sweetener, eggs, vanilla, and ONE tablespoon of milk. Continue to add milk one tablespoon at a time just until a soft dough forms. Be careful not to overwork the dough or you’ll end up with tough scones. I chose to do round scones, but you can also do triangular shaped scones. See below for the different options:
- ROUND SCONES: After mixing, place dough between two pieces of parchment paper or on a LIGHTLY floured surface. Roll dough into a 1-inch thick circle. Using a round cutter or rim of a round glass, cut as many scones that you can from the dough. Place scones on a lightly greased or parchment paper lined baking sheet. Reform remaining scraps and repeat cutting until all dough is used up. Should get between 6-8 rounds. Sprinkle each scone with vanilla/turbinado sugar. Preheat the oven to 400F. Place baking sheet into the refrigerator to chill while the oven preheats, at least 15-20 minutes.
- DROP SCONES: After mixing, take a small handful of dough, about ⅓ cupful, and shape into a ball. Gently press to flatten into a disc and place on a lightly greased or parchment paper lined baking sheet. Repeat the process until all the dough is shaped. Sprinkle each scone with vanilla/turbinado sugar. Preheat the oven to 400F. Place baking sheet into the refrigerator to chill while the oven preheats, at least 15-20 minutes.
- TRIANGULAR SCONES: After mixing, place dough onto a lightly greased or parchment paper lined baking sheet. Shape into a big, 1-inch thick circle. Now, we’re going to cut the triangular shapes, but we’re not separating the dough. It will bake in a circle. We’re going to cut the dough like we would a pizza. Use a knife or pizza wheel to cut the circle in half. Do not separate the dough. Cut each half/semi-circle into 3 or 4 even slices (depending on how big you want them) to get the triangle shape. Leave the scones in the circular shape to bake. Sprinkle vanilla/turbinado sugar on the top. Place baking sheet into the refrigerator to chill while the oven preheats, at least 15-20 minutes.
- After chilling the dough, place baking sheet into the preheated 400F oven and bake for 12-14 minutes, or until scones have puffed up and are lightly browned.
- While your scones are chilling, prepare the fruit. Combine your pitted and sliced/halved fruit in a large bowl along with the sweetener, oil/butter, lemon juice, and vanilla seeds/extract. Gently mix together to combine flavors and then pour fruit mixture into a large baking dish (I leave the pod in there as well.) Place into a preheated 400F oven and bake for 25-30 minutes, or until the fruit is tender. Stir once or twice during baking to keep fruit moistened.
- I bake the scones and fruit at the same time (since it's the same temperature) and stir the fruit once when I remove the scones from the oven. If I remember, I stir it again before it's done 😉
- Make sure the cans of coconut milk have been in the fridge for several hours (better if at least overnight.) The cream must be solid in order for it to whip. Open the cans of milk and scoop out the firm milk fat that is typically at the top or bottom of the can. Usually ½ the can is solid and ½ the can is liquid. Save the liquid for another use. Put the solid cream into your mixing bowl and add your sweetener. Use a whisk attachment, if you have one, and beat the coconut cream on high for several minutes, until light and fluffy.
- Slice the scone in half lengthwise and top the bottom half with fruit and the juice from the pan. Top with whipped cream and the top half of the scone. Serve immediately.