Description
These vibrant Matcha Scones are a delightful gluten-free and vegan treat, perfectly balanced with earthy matcha powder and sweetened naturally with maple syrup. Enhanced with optional vegan white chocolate chips and topped with a simple vegan glaze, they offer a tender crumb and a subtle sweetness that pairs beautifully with tea or coffee. Ideal for breakfast, brunch, or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups gluten-free 1:1 flour (with xanthan gum)
- 2 teaspoons baking powder
- 2 tablespoons matcha powder (Jade Leaf culinary grade recommended)
- 1/2 teaspoon salt
Wet Ingredients
- 3 tablespoons melted coconut oil
- 5 tablespoons unsweetened plant milk (plus 1-2 tablespoons extra as needed)
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract (or almond extract)
Optional
- 1/3 cup vegan white chocolate chips
Glaze
- 1/2 cup vegan confectioner’s sugar
- 1-2 tablespoons unsweetened plant milk (or water)
Instructions
- Preheat the oven and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside for later use.
- Combine the dry ingredients: In a large mixing bowl, whisk together gluten-free flour, baking powder, matcha powder, and salt until the mixture is well blended and uniform in color and texture.
- Add wet ingredients and chocolate chips: Pour melted coconut oil, plant milk, maple syrup, and vanilla extract into the dry ingredients. Stir thoroughly until a thick, crumbly mixture forms, resembling wet, clumpy sand. If using, fold in the vegan white chocolate chips carefully to maintain the crumbly texture.
- Form the dough ball: With clean hands, gather the dough into a ball. If the mixture feels too dry or crumbly, add 1 to 2 tablespoons of plant milk gradually until it reaches a consistency that holds together but is not overly wet. Avoid overworking the dough to keep the scones tender.
- Flatten the dough on baking sheet: Transfer the dough ball onto the lined baking sheet and press it down gently to form an 8-inch diameter circle. Alternatively, use a rolling pin for a more even thickness, being careful not to compress the dough too much.
- Cut dough into scones: Using a sharp knife, cut the dough circle into 8 evenly sized triangular sections, similar to slicing a pizza or pie. Separate each triangle by 1 to 2 inches on the baking sheet to allow for even baking.
- Bake the scones: Place the baking sheet in the preheated oven and bake for 14 to 18 minutes. Bake until the scones have slightly risen and edges become firm. Once done, remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze: In a small to medium bowl, whisk together the vegan confectioner’s sugar with 1 tablespoon of plant milk. Adjust by adding additional sugar to thicken or more milk to thin the glaze to a drizzling consistency; it should flow off a spoon but not be runny.
- Glaze the cooled scones: After the scones have fully cooled, drizzle the glaze evenly over them using a spoon. Allow the glaze to set briefly before serving. Enjoy your matcha scones fresh!
Notes
- Ensure not to overmix the dough; minimal handling produces tender scones.
- Adjust plant milk quantity carefully to prevent dough from becoming too wet.
- Matcha powder quality affects the flavor; culinary grade Jade Leaf is recommended for best taste.
- The vegan glaze can be customized with a hint of vanilla or almond extract for extra flavor.
- White chocolate chips add sweetness contrast, but scones are delicious without them.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Western
