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Vanilla-Glazed Matcha Scones

1/18/2017

4 Comments

 

Vanilla-Glazed Matcha Scones

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Until recently, there was another Matcha Scone recipe on this site. It was from my gluten-free days that had mixed results when people made it. To be honest, I never really got the hang of baking with gluten-free flours, and it seemed like everyone that made the recipe got a different result. So, a few years later, I've decided to revisit the recipe and figure out what was going on. Except this time, I've ditched the GF free flours in favor of a more predictable wheat-based flour - I don't have any kind of wheat allergy - and had fantastic results! 
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I scrapped the old recipe entirely and started working from the proportions for a scone recipe from my Homestyle Vegan Cookbook and guys- they came out SO WELL! These scones are 1000x better than the first one were. They're sweet, fluffy, and moist inside - the PERFECT scone, especially if you like matcha! It's important to use a high-quality matcha powder to get a vibrant green color in your scones, too. The light drizzle of vanilla glaze sweetens them up just enough - they're perfect for breakfast AND dessert! Plus, we're only 2 months from St. Patrick's Day and they'd be PERFECT leprechaun-inspired fare for themed parties or as something to help soak up all the Guinness. 😝 Either way, LET'S EAT! Scroll down for the recipe, friends. 
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INGREDIENTS
Matcha Scones
2 cups whole wheat pastry flour
2 tablespoons matcha powder
1 tablespoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
6 tablespoons cold vegan butter
3/4 cup mashed banana
1/4 cup almond milk
2 tablespoons maple syrup
1 teaspoon vanilla

Vanilla Glaze
1/2 cup powdered sugar
1 tablespoon non-dairy milk
1/4 teaspoon vanilla
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DIRECTIONS
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

To make the scones, in a large mixing bowl, whisk together the flour, matcha powder, baking powder, ginger and salt. Using a pastry cutter or fork, cut in the cold vegan butter until small crumbs form. Pour in the mashed banana, almond milk, maple syrup and vanilla and stir together with wooden spoon until a sticky dough forms.

Turn the dough onto a lightly floured surface and form a 1-inch thick disk. Cut the disk into 8 equal scone wedges, like a pizza. Place the scones on the prepared baking sheet and bake for 15-17 minutes, until golden.

Place the scones on a wire rack to cool. While they cool, prepare the maple glaze by whisking together the powdered sugar, non-dairy milk and vanilla in a small bowl. Drizzle the glaze over completely cooled scones and enjoy! 

NOTES
Makes 8 scones.

Leftovers save well sealed in an airtight container on the counter for up to 3 days. 
Print Recipe
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4 Comments
Vicky link
1/21/2017 08:53:52 am

This is such hilarious timing as I JUST made a batch of your old recipe scones and had such trouble with the consistency. I added way too much flour to try and thicken it up so they've now come out flour-y and dry!

I'm going to persevere with making a gluten free version, but love this new version and the look of the texture. Thanks for the inspiration! x

Reply
Sienna Scheid
1/22/2017 08:19:01 am

These were a win! I think you could go even harder on the green tea. The matcha adds nice undertones, but next time I think I'll take some of my favorite green tea, grind it into a powder, and mix into the batter. Make these little joys aromatic and very tea!

Reply
Elise Campbell
2/1/2017 10:24:12 am

I loved these! I haven't tried making scones since going vegan, so I was really happy with how they turned out :) just wondering if they are freezeable? I've got a lot of vegan butter to use up at the moment!

Thanks :)

Reply
Amber link
2/2/2017 03:58:19 pm

Hi Elise! I've never frozen them but I think they should be fine - just add the glaze after defrosting! :)

Reply



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