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Honey Scones With Vanilla Roasted Stone Fruit

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Warm honey scones with vanilla roasted stone fruit and coconut whipped cream. Grain, gluten and dairy free options also included!

Honey Scones With Vanilla Roasted Stone Fruit | Grain, gluten and dairy free options also included!
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 🙂

Honey Scones With Vanilla Roasted Stone Fruit | Grain, gluten and dairy free options also included!
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.

Honey Scones With Vanilla Roasted Stone Fruit | Grain, gluten and dairy free options also included!
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.

Honey Scones With Vanilla Roasted Stone Fruit | Grain, gluten and dairy free options also included!
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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Honey Scones With Vanilla Roasted Stone Fruit

  • Author: Joscelyn Abreu
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6 servings 1x
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Description

Warm honey scones topped with vanilla infused roasted stone fruits and coconut whipped cream. Grain, gluten and dairy free options also included!

Ingredients

Scale

HONEY VANILLA SCONES:

  • 2 cups all purpose flour (GRAIN/GLUTEN FREE USE: 1 cup almond flour, 2/3 cup tapioca starch, 1/3 cup coconut flour)
  • 2.5 teaspoons baking powder
  • 1/4 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

VANILLA ROASTED FRUIT:

  • 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
  • 1/2 tablespoon lemon juice
  • 1 vanilla bean, split, scraped, and seeds reserved OR 2 teaspoons vanilla extract

COCONUT WHIPPED CREAM:

  • 2 cans of full fat coconut milk, refrigerated overnight (I like So Delicious Culinary Coconut Milk)
  • 1–2 tablespoons pure maple syrup or honey

*To make vanilla sugar combine 1/4 cup sugar with the seeds of 1/2 to 1 whole vanilla bean

    Instructions

    HONEY VANILLA SCONES:

    1. 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:
    2. 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.
    3. DROP SCONES: After mixing, take a small handful of dough, about 1/3 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.
    4. 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.
    5. 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.

    VANILLA ROASTED STONE FRUIT:

    1. 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.
    2. 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 😉

    COCONUT WHIPPED CREAM:

    1. 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 1/2 the can is solid and 1/2 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.

    PUTTING IT TOGETHER:

    1. 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.
    • Category: Dessert, Gluten Free, Grain Free, Dairy Free

     

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    Reader Interactions

    Comments

    2. Harriet Emily says

      Oh my goodness, my mouth is seriously watering right now. These look INCREDIBLE Joscelyn! So many amazing flavours rolled into such a delicious treat. I absolutely love scones, so this recipe is a dream come true for me! Such beautiful photos as well. I love this!

      Reply

    3. Mary says

      This recipe is a stunner! Roasted fruit and grain free scones with vanilla sugar. Oh, man. I can NOT wait to try this. But um..:cookbook please! I’m waiting. 😉 xo

      Reply

      • Joscelyn | Wifemamafoodie says

        Aww, thank you, sweet friend! You are always so encouraging and supportive:) Roasting fruit is my new favorite thing to do! I will surely miss these delicious summer fruits this winter, although I dare say all the yummy pumpkin, apple, pear, caramel, and spiced flavored desserts should do a good job of tying me over until the spring rolls back around 😉 Hope you and your family had a lovely weekend, Mary! Xoxo

        Reply

    8. Ariel says

      These photos are absolutely beautiful! Love the colors! I’m trying to get as many fruits on sale before they’re out of stores and hike back up in price again so I’m doing the same thing and buying as many as possible! Lol! I’ve got some left over almond flour so maybe I’ll give these a try this weekend! 🙂 Thanks for sharing this post and have an awesome Friday!

      Reply

    10. Rae says

      I used to make scones all the time but it’s been several years since I’ve made them — I think these beauties might just be the ticket to my return. Thanks for sharing and I can’t waste to taste these beauties!

      Reply

      • Joscelyn | Wifemamafoodie says

        I love scones because they’re fairly simple to make and only take 10-12 minutes in the oven, so essentially I can have a quick treat in 15 minutes or so 🙂 That’s my thought process when I’m hungry, lol! I hope you enjoy them, Rae! Thanks for stopping by!

        Reply

      • Joscelyn | Wifemamafoodie says

        Ah, I hope summer lasts a little longer. I’ve had a bit of experimental trouble with recipes lately not wanting to turn out quite right. Baking is such a science and you really have to get the right combo of dry/liquid/leavening ingredients for the product to have the correct taste. By the time I’ve tested it several times, I’m usually tired of it and don’t feel like posting it anymore 😉 #firstworldproblems
        Thanks for your kind comment, Kimberly! Enjoy your weekend!

        Reply

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