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!
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.