Matcha Scones

Course: Breakfast

Cuisine: Japenese-Inspired

Keyword: matcha recipes, scones with coconut oil, vegan scones

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: scones

Calories: 336kcal

Author: Ashley

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!

Print Recipe

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!

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.

MILK - I find that when using a thinner non-dairy milk, you may only need ⅔ cup, compared to ¾ cup canned coconut milk.

DOUGH - if your dough feels too 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.

STORAGE - scones are best served fresh, but will stay fresh up to 3 days in airtight container.

Nutrition