Matcha Scones
These healthy matcha scones are vegan, gluten-free, and super easy to make. They have a delicious glaze that compliments the green tea flavor, and the texture is perfectly crumbly to melt in your mouth every time you take a bite. Yum!
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- Parchment Paper
Ingredients
Gluten-Free Matcha Scones
- 2 cups gluten-free 1:1 flour with xanthan gum
- 2 teaspoons baking powder
- 2 tablespoons matcha powder I use Jade Leaf culinary grade
- ½ teaspoon salt
- 3 tablespoons melted coconut oil
- 5 tablespoons unsweetened plant milk
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract or almond extract
- ⅓ cup vegan white chocolate chips optional
Glaze
- ½ cup vegan confectioner's sugar
- 1-2 tablespoons unsweetened plant milk or water
Instructions
Making the Scones
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, stir together the gluten-free flour, baking powder, matcha powder, and salt until evenly combined.2 cups gluten-free 1:1 flour, 2 teaspoons baking powder, 2 tablespoons matcha powder, ½ teaspoon salt
- Add the melted coconut oil, plant milk, maple syrup, and vanilla extract to the bowl. Stir until a thick, crumbly mixture forms. It should have the texture of wet, clumpy sand. If desired, fold in white chocolate chips.3 tablespoons melted coconut oil, 5 tablespoons unsweetened plant milk, ⅓ cup pure maple syrup, 1 teaspoon pure vanilla extract, ⅓ cup vegan white chocolate chips
- Use your clean hands to form the dough into one large ball. If it is too crumbly, add an additional 1-2 tablespoons of plant milk until it is just wet enough to form a ball. Try not to overwork the dough.
- Place the ball of dough on the prepared baking sheet and use your hands to flatten it into an 8-inch circle. You may also use a rolling pin if it is easier.
- Use a knife to cut the circle of dough into 8 evenly sized triangles. (Think of cutting it like a pizza or pie). Space the triangles 1-2 inches apart on the baking sheet.
- Bake the scones for 14-18 minutes or until they have risen slightly and have firm edges. Remove them from the oven and let them cool for 5 minutes on the baking sheet. Then transfer to a cooling rack while you make the glaze.
Making the Glaze
- In a small to medium bowl, stir together the vegan confectioner's sugar with 1 tablespoon of plant milk. Adjust the consistency as necessary by adding more sugar to make it thicker, or more milk to make it thinner. The glaze should be thin enough to drizzle off a spoon, but not runny.½ cup vegan confectioner's sugar, 1-2 tablespoons unsweetened plant milk
- Once the scones are completely cool, use a spoon to drizzle the icing over the top of the scones. Enjoy!
Notes
Store the scones in an airtight container at room temperature for 3-5 days.
Make sure you measure your flour properly, or the scones will be too dry and crumbly. Use the spoon and level method or use a baking scale to ensure accurate measurements. See the blog post for more helpful tips for making the scones.
You can replace the coconut oil with canola oil, vegetable oil, or olive oil if necessary.
You can replace the maple syrup with honey if you are not vegan.
Any unsweetened plant milk works in this recipe. I use almond milk most often.