Home Recipes Course Breakfast Vegan Matcha Scones
DFDairy FreeVVeganVGVegetarian
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By:Ashley
Scone and matcha lovers, this is for you! These Matcha Scones have perfect soft centers and crisp edges. Vegan friendly and whole grain recipe.
Scones for Matcha Lovers
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!
Simple Ingredients
Scones require just a few basic pantry ingredients, most you probably already have on hand!
P.S. –If you’re new to healthy baking check out 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.
Easy to Make
Scones seem fancy but really they’re super easy to make! Whether you have a food processor or not, the process is the same.
Combine 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.
Add Frozen Fat
Use a food processor to pulse in the frozen coconut oil and break down into small pieces.
Alternatively, if you’re using a mixing bowl and frozen vegan butter, you can grate the frozen butter into the bowl then mix in.
Add Milk
With the motor on, slowly start to add the milk until the dough starts to form.
Once the dough has formed, take the S-blade out of the food processor bowl and continue mixing the dough with a spoon.
Shape Dough
With floured hands, shape the dough in an even, round 8″ disc
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.
Slice Dough
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.
Bake
Bake the scones for 15-20 minutes at 400ºF.
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, butfull-fat,canned coconut milkoffers the best texture.If not dairy free, half & half is another option.
- 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.
- What about the 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.
How To Store
Vegan 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.
More Vegan Scones
- Blueberry Scones
- Chocolate Chip Scones
- Lemon Poppy Seed Scones
- Chocolate Scones
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
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Matcha Scones
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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!
- Author: Ashley
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 Scones 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Japenese-Inspired
- Diet: Vegan
Ingredients
UnitsScale
- 2 cups whole wheat white flour*
- 1/3 cup granulated sugar (use white sugar to keep scones bright green)
- 2 tablespoons quality matcha powder
- 2 1/2 teaspoons baking powder
- 1/4 teaspoons salt
- 8 tablespoons frozen coconut oil (see notes)
- 3/4 cup canned coconut milk or non-dairy milk of choice
- 1 teaspoon vanilla extract
glaze
- 1/3 cup confectioners sugar
- 2 tsp milk of choice
- 1/4 tsp 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 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 enusre 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! Scones are best served fresh, but will stay fresh up to 3 days in airtight container.
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.
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.
About Ashley
"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."
