These easy matcha scones are soft and lightly sweet with earthy green tea flavor. Perfect for breakfast, brunch, or an afternoon treat. Made with coconut oil for a vegan friendly recipe.
Why You’ll Love These
- Soft and tender texture with crisp golden edges
- Balanced matcha flavor that isn’t too bitter.
- Easy to make with simple pantry staples.
- A new fun scone flavor to add to your baking rotation.
If you love matcha and you love scones, it’s time to marry the two and make yourself a batch of these amazing healthy vegan scones!
What’s in this Recipe
- coconut oil – see tip below on how to use frozen coconut oil to get the best texture!
- non-dairy milk – coconut milk is a great choice because of it’s fat content, but any milk is fine.
- flour – I used white whole wheat flour to use whole grains, but feel free to use all purpose.
- sugar – white granulated sugar will keep the light green flavor (compared to coconut sugar).
- matcha powder – use culinary-grade matcha powder for best flavor.
- vanilla extract – for subtle floral sweetness.
- baking powder – this will give your scones the best rise. Make sure it’s not expired!
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Freeze Coconut Oil
Frozen coconut oil will give these scones their biscuit like texture. Frozen fat (coconut oil or plant based butter) is a must.
To freeze coconut oil, use a tablespoon to scoop out the softened coconut oil and place on a parchment paper lined plate or medium bowl, leaving space. Then transfer the dish to the freezer for at least 30 minutes.
Step-by-Step instructions
Scones seem fancy but really they’re super easy to make! Whether you have a food processor or not, the process is the same:
STEP 1: Mix dry ingredients. First combine the flour, sugar, baking powder, matcha and salt. You can do this by pulsing in the food processor or using a whisk and bowl. Image 1.
STEP 2: Add frozen coconut oil. Use a food processor to pulse in the frozen coconut oil and break down into small pieces. Image 2.
Alternatively, if you’re using a mixing bowl and frozen vegan butter, you can grate the frozen butter into the bowl then mix in by hand.
STEP 3: Add milk. With the motor on, slowly start to add the milk until the dough starts to form. Image 3.
Once the dough has formed, take the S-blade out of the food processor bowl and continue mixing the dough with a spoon. If using all-purpose flour, you may need an additional 2 tablespoons.
STEP 4: Shape dough into circle. With floured hands, shape the dough in an even, round 8″ disc. Image 4.
TIP: If the dough feels sticky, work in some flour. If the dough feels a little dry as you’re shaping it, sprinkle on a little water and continue mixing until dough is soft and shape-able.
STEP 5: Use a large sharp knife to make 8 triangle slices into the disc, then gently pull apart and place about 2″ apart on a lined baking sheet. Image 5.
STEP 6: Bake the scones for 15-20 minutes at 400ºF. Image 6.
Baking at this higher temp gives the scones the perfect rise. They’re soft on the inside, and crisp on the edges!
Tips for Baking Scones
- Any milk will work, but canned coconut milk offers the best texture. If not dairy free, half & half is another option that will give you similar results.
- Don’t have whole wheat white flour? Substitute half whole wheat flour and half all-purpose flour, or use all whole wheat pastry flour.
- Want to make a gluten-free scone recipe? Use a 1:1 gluten-free baking flour, such as Bob’s Red Mill. Let me know if you try this!
- Why use frozen coconut oil? Using frozen fat (coconut oil or vegan butter for this recipe) helps keep the texture of the scones from turning into muffins. Frozen is a must here! Trust me on this.
Flavor Variations
These matcha scone work as the perfect base recipe for adding more flavor variations! Here are some ideas:
- Matcha Scones with Chocolate Chips: stir in 1 cup chocolate chips to the dough while you’re mixing in the milk. Use dark chocolate or white chocolate chips!
- Strawberry Matcha Scones: An ode to my strawberry matcha latte, carefully fold in 1 cup diced strawberries while you’re mixing in the milk. Be careful not to smash. Raspberries or blueberries would work too.
- Matcha Lemon Scones: Add a simple lemon glaze by add in lemon juice as the liquid for the glaze.
- Matcha Almond Scones: Replace the vanilla for 1/2 teaspoon almond extract or almond emulsion for more flavor. Top with an almond glaze and sliced almonds too.
How to Store Scones
Homemade scones will keep best, stored in an airtight container on the kitchen counter, for up to 3 days.
For longer store, individually double wrap the un-glazed scones and store in the freezer for up to 1 month. Thaw at room temperature or in the microwave on HIGH for 30 seconds-1 minute.
Let me know if you make this matcha scone recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Matcha Scones
Ingredients
- 2 cups white whole wheat flour
- ⅓ cup granulated sugar, use white sugar to keep scones bright green
- 2 tablespoons quality matcha powder
- 2 ½ teaspoons baking powder
- ¼ teaspoons fine sea salt
- 8 tablespoons frozen coconut oil, see notes
- ⅔ – ¾ cup canned coconut milk or non-dairy milk of choice, see notes!
- 1 teaspoon vanilla extract
Glaze
- ⅓ cup confectioner's sugar
- 2 teaspoons milk of choice
- ¼ teaspoon 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 and vanilla 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 ensure 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!
Recipe Notes:
Nutrition Information
More Vegan Scone Recipes
Recipe FAQs
Can I use ceremonial-grade matcha for baking?
Yes, but culinary-grade matcha more budget-friendly.
Why did my scones turn out dry?
Scones often turn out dry from too much flour, overmixing, or overbaking.
Do I have to chill the scone dough?
Yes, chilling the scone dough will help the scones keep their shape as they bake.
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