Warning: call_user_func() expects parameter 1 to be a valid callback, no array or string given in /home/swellvegan/swellvegan.com/wp-content/plugins/akismet/widget.php on line 126

Warning: session_start(): Cannot send session cookie - headers already sent by (output started at /home/swellvegan/swellvegan.com/wp-content/plugins/akismet/widget.php:126) in /home/swellvegan/swellvegan.com/wp-content/themes/modularity/functions/admin-js.php on line 2

Warning: session_start(): Cannot send session cache limiter - headers already sent (output started at /home/swellvegan/swellvegan.com/wp-content/plugins/akismet/widget.php:126) in /home/swellvegan/swellvegan.com/wp-content/themes/modularity/functions/admin-js.php on line 2
Cardamom-Peach Amazake Scones – swell

Cardamom-Peach Amazake Scones

GF Cardamom-Peach Amazake Scones
GF Cardamom-Peach Amazake Scones insides

Eager to try out some amazake-sweetened baked goodies, this recipe truly started out as an attempt at muffins.  But when I mixed my batter together I realized there was no way it was thin enough to become muffins, so I whipped out a sheet pan instead.  And twenty-five or so minutes later I was sinking my teeth into the most delightful little scone; a soft, delicate crumb with a cardamom-accented sweetness and the burst of warm peaches.  Yum.  This is probably the best scone I’ve made since becoming vegan, maybe ever, AND it’s gluten-free and sugar-free (of the refined variety, that is).  I’ll qualify that statement by mentioning I love a scone that’s barely sweetened and a bit on the plainer side and if you’re used to quite sweet scones you might want to add some additional sweetener; however the little bit of spice and hint of almond extract really, really make this.  I gave two away and ate the rest in three days by myself!

Having had mixed results with brown rice flour in the past (it often ends up gritty or overly fragile in gluten-free goods), I’m happy to say this scone holds together really well without the use of xantham gum, starches or a plethora of flours (as in the cupcakes I made earlier), and the scones stayed lovely and moist.  I’m also betting this would be grand with a whole variety of fruit and spice combos.

If you don’t have the time or inclination to make your own amazake, you can certainly use a storebought amazake beverage (I’m including guidelines for that in the recipe).  It’s difficult to pinpoint exactly the flavor the amazake brings to baked recipes, but it’s amazing how deliciously subtle the sweetness is, and how moist and structured the results are.  While not as visually airy as more traditional scones are, they manage to taste quite light all the same.  I added some amaranth to the batter for a little crunch, but feel free to leave it out if you like.

To top it all off, these scones freeze beautifully, and days later it can be just like fresh baked scones all over again!

Cardamom-Peach Amazake Scones (gluten-free)

makes about 7-8 scones

3/4 cup amazake blended with 3/4 cup water (or about 1 1/4 cups* premade amazake beverage)

1/3 cup sunflower oil (or other neutral-tasting oil)

1/2 tsp almond extract

1 1/3 cups brown rice flour

1/3 cup coconut flour (or additional gluten-free flour)

1 teaspoon ground cardamom

1 teaspoon ground ginger

pinch of ground cloves

1/4 teaspoon sea salt

1 teaspoon baking powder

2 tablespoons finely ground chia seeds**

1 tablespoon uncooked amaranth (optional)

1/2 cup chopped peaches (fresh or frozen)

1 tablespoon maple syrup (optional), for brushing the tops

Preheat the oven to 400F.  Line a sheet pan with parchment paper or lightly oil.

Combine the wet ingredients in a measuring cup or small bowl.  In a medium bowl, sift together the dry ingredients.  Pour the wet mix over the dry and combine with a rubber spatula or spoon until mixed, then fold in the peaches.  Let the dough rest for a couple of minutes.

Using a 1/3 measuring cup, portion out the dough and tap or thwack it out onto your sheetpan.  If desired, brush a bit of maple syrup over the scones.  Bake for 20-25 minutes, or until the bottoms are golden and the edges are beginning to color.  Delicious plain or with a bit of non-dairy butter, coconut oil, or jam.  Freeze any uneaten scones in a sealed bag and reheat gently in the oven until warmed through.


*Once blended, my amazake mixture totaled right about 1 1/4 cups, although logic would have led me to believe it would make 1 1/2 cups.

**I used chia seeds as an egg replacer/binder because I had it on hand, but the same amount of ground flax seeds should work as well.

Buoyed by the success of this recipe, I set to work trying to make a loaf bread today with less spectacular results (I think I overfilled my loaf pan a little and it never really baked through all the way) and now I have no amazake left!  In the words of one of my favorite bloggers, supersadface!  I am going to remedy this soon with my remaining koji starter, as well as order more fresh koji, because I have a feeling amazake and I are going to be very very good friends for awhile yet ;-)   Thanks, lovely coworker whose name begins with an A, for treating me to this lovely delight!

33 Responses to “Cardamom-Peach Amazake Scones”

  1. Kim Christensen says:

    A-K, these look fantastic! I’m envious of your GF baking skills. these look great, I must try sometime, sans peaches :)

  2. Serena says:

    Amazing pictures. :) I love Cardamom and would love to taste those scones. *drool*

  3. Jes says:

    Even if the bread didn’t turn out so great, these scones look killer. I’m going to have to remember the recipe this summer when I can get some awesome fresh peaches to play with!

  4. Melisser says:

    These sound downright lovely!

  5. Naomi Rose says:

    I have to make them! I love peaches. Wonder if I can buy amazake round here…

  6. veganlisa says:

    I’ve never tried amazake but I’ve seen it at the HFS. You have given me a reason to invest.

    The scones sound amazing. I may have to invite friends for tea so that I have a good excuse to prepare a batch.

    • a-k says:

      I think they’d make lovely teatime scones. You could try all sorts of combinations (I’m really thinking raspberry something next time). I hope you do!

  7. Ricki says:

    I’ve only had amazake once (store-bought) and really enjoyed it. The crumb in that last photo looks totally amazing–as I’m sure is the flavor from combining peaches and cardamom! Lucky you, to have some left in the freezer!

    • a-k says:

      I tried store-bough amazake the day before I made my own and I knew I was going to love it. Yes, the crumb was really wonderful to my surprise and delight considering my almost love/hate relationship with brown rice flour. Is amazake ACD-friendly? It’s probably pushing it, I suppose :/

  8. kim says:

    I had to come back and read this post again, because it looks so good. I planned on making another batch of amazaké this weekend, and I think these scones will definitely become the recipient of part of my batch. :) anything with cardamom and my heart melts. you are brilliant, brilliant, A-K! :) can we include these scones in our pending breakfast/brunch date?

    • a-k says:

      Kim, you’re too too sweet. I would love to include these scones in our pending brunchy-breakfasty date! We’ll make them Kim-friendly :)

  9. Lauren says:

    Oh Lord do those looks amazing!!!! YUM! Need to have some nowwww! :)

  10. These scones look great, I can’t wait for peach season! Wow, that’s along way off. bummer!

  11. Sean says:

    Those scones look pretty good.

  12. I’ve never heard of amazake. But I love me some scones. How fortunate that your “happy accident” resulted in your best scones yet. Love it when things like that happen.

  13. jessy says:

    oh no! that totally is a supersadface on the bread, but i’m so glad that the not-to-be-muffins-but-scones were gloriously good! they sound absolutely wonderful…cardamon, peaches, free of gluten & refined ickies, and not overly sweet…..yay! oh, and i’ve gotta tell you – your raw buckwheat granola sparked a craving, so a few days ago i dug some raw buckwheat out of my freezer that i had forgotten about and sprouted some. it’s in the dehydrator now and i can’t wait for it to be ready. thanks for the inspiration!

  14. Mary says:

    Those look totally delicious. Cardamom and peach is a winning combination. I can’t believe you got away with only brown rice flour and no xanthan! Must be a lot of sticky stuff in those scones…

    It is highly unlikely that I will ferment my own amazake, but if I see any at the natural foods store, I’ll pick it up and try this recipe!

  15. Michal says:

    These look so fantastical!

  16. merittothecarrot says:

    Oh me, Oh my.. those look sensational! Love your blog, fyi ;)

  17. I’ve been searching for some awesome gf recipes and I think I have found the place to go!! These sound delicious!! I too will probably wait until this summer when fresh Georgia peaches are available.

  18. Wow. I LOVE your new site! I just moved, too, but I have to say, my site so much less tech-savvy! I wish I had the capability of creating such an amazing space! Way to go!

  19. Patty says:

    I love how the cardamon really enhances the flavor of the peaches, thanks for posting the recipe!

  20. Beth says:

    Wow, those look amazing. I’d love to try this fantastic new recipe with an interesting new ingredient!

  21. All your recipes look delicious and I’m definitely going to try some.

  22. sarah says:

    i made these scones tonight and they are wonderful!! Thanks so much for the recipe…just what i needed as i begin week 10 of my elimination diet!

  23. Patty says:

    Very cool recipe – and the first time I’ve heard of Amazake! Thank you for sharing. :)

  24. Gauri Radha गौरी राधा says:

    These look fantastic :-)

  25. [...] while i don’t personally suffer from a gluten intolerance, i know many people whose lives have been significantly improved by rice noodles and all that whole foods has to offer the picky eaters among us. so i thought i’d try my amateur hand at better baking, starting with this recipe. [...]

Leave a Reply