Preheat oven to 375°F. Line a baking sheet with a silpat or parchment paper.
In a medium sauce pan add the peaches and fig balsamic vinegar condiment. Cook over medium heat until the vinegar has reduced and thickened, about 10-15 minutes. Set aside.
In the meantime, measure out the soy milk and add the white wine vinegar or lemon juice in a small bowl. Set aside for 5 minutes.
In a large bowl, combine the flours, oats, baking powder, baking soda, sea salt, cinnamon and cane sugar; mix.
Cut the butter into the bowl and use a pastry cutter to mix together (or a knife if you don’t have one) until the butter is chopped into fine pieces and mixed well with the flour mixture.
Spoon in the peaches, leaving the extra balsamic vinegar in the saucepan. Set the pan aside.
Add the soy milk mixture to the dry ingredients and mix well with a spatula then knead together for 5-6 times. The dough will be really sticky but don't add more flour.
Put the dough in the middle of the prepared baking sheet and form a circle that is about 1-inch high. With a wet knife, cut 8 slices. Keep wetting the knife as necessary so the dough doesn’t stick. Leave the slices touching each other.
Sprinkle raw cane sugar on top.
Bake for 20 minutes then take them out. Using a knife, separate the slices and space them apart on the baking sheet.
Cook for another 5-10 minutes until golden brown. Let cool completely otherwise they will crumble when you try to pick them up.
For the glaze:
Add the powder sugar to the saucepan used to cook the peaches. Add the balsamic vinegar, brandy and water. Stir well. Adjust the taste and consistency by adding more liquid or powdered sugar. Drizzle over the cooled scones and let cool so the glaze slightly hardens, about 10 minutes. Buon appetito!
*You can also use regular balsamic vinegar; I highly recommend using a good one like what you find at the La Vecchia Dispensa because the quality definitely makes a difference.