Matcha Scones
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 Scones
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Course
Breakfast
Matcha Scones
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These Matcha Scones are perfect to enjoy alongside your favorite Matcha Green Tea Latte. They're made with whole grains, coconut oil for a vegan friendly breakfast treat. Easy recipe with soft centers and crisp edges. If you love matcha and scones, these are a must!
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Ingredients
- 2 cups whole wheat white flour*
- 1/3 cup granulated sugar use white sugar to keep scones bright green
- 2 tablespoons quality matcha powder
- 2 ½ teaspoons baking powder
- 1/4 teaspoons salt
- 8 tablespoons frozen coconut oil see notes
- 3/4 cup canned coconut milk or non-dairy milk of choice
- 1 teaspoon vanilla extract
glaze
- 1/3 cup confectioners sugar
- 2 tsp milk of choice
- 1/4 tsp ground ginger optional
Instructions
- Preheat oven to 400ºF and line a large baking sheet with parchment paper, or silicone mat. Set aside.
- Combine dry ingredients: In the bowl of food processor, add flour, sugar, matcha powder, baking powder and salt; pulse until combined. If using a bowl, simply whisk together dry ingredients.
- Cut in oil: Using the S-blade of the food processor, pulse the frozen coconut oil with the dry ingredients until broken down into small chunks. (See notes in post for using frozen butter.)
- Add milk: With motor running, slowly add milk until dough starts to form. Then remove S-blade and use wooden spoon to continue mixing until combined. If mixture seems too wet, stir in a couple more tablespoons of flour.
- Shape & slice: Transfer dough onto prepared baking sheet; shape into an 8″ circle (use flour on hands to if dough is extra sticky). Using a large, sharp knife, make 8 triangle slices into dough, gently pull apart and place evenly spaced on baking sheet. Transfer baking sheet to refrigerator for 20 minutes to enusre dough is cold prior to baking.
- Bake at 400ºF for 15-18 minutes, until scones have risen and edges are lightly golden.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Glaze: While the scones cool, make the glaze by combining confectioners sugar with milk and ground ginger, if using.
- Enjoy! Scones are best served fresh, but will stay fresh up to 3 days in airtight container.
Notes
- to freeze coconut oil: line a wide bowl or plate with parchment paper, scoop out softened coconut oil in tablespoons (8 tablespoons total for this recipe) and freeze for at least 1 hour. Plant based butter may also be used.
- If your dough feels to sticky to separate from disc, simply bake for 15 minutes pre-sliced. Then re-cut, gently pull apart and bake separated for another 5 minutes.
- I find that when using a thinner non-dairy milk, you may only need ⅔ cup, compared to ¾ cup canned coconut milk.
- canned coconut milk
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