Name: Matcha Coconut Scones with Ginger Glaze Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 35 min
Cuisine: Western
Ingredients: 2 cups whole wheat white flour; ⅓ cup granulated white sugar; 2 tablespoons quality matcha powder; 2 ½ teaspoons baking powder; ¼ teaspoon fine sea salt; 8 tablespoons frozen coconut oil; ¾ cup canned coconut milk or non-dairy milk of choice; 1 teaspoon vanilla extract; ⅓ cup confectioner’s sugar; 2 teaspoons milk of choice; ¼ teaspoon ground ginger (optional)

Print Recipe· 4.2 from 1 review

If you’re looking for a delightful treat that combines a unique flavor profile with perfect crumbly texture, look no further than this Matcha Coconut Scones with Ginger Glaze Recipe. These scones boast an earthy, vibrant green tea flavor from matcha, complemented by the tropical richness of coconut oil and milk. Finished with a subtly spicy ginger glaze, each bite is a harmonious dance of sweet, aromatic, and fresh notes that will brighten up any breakfast or afternoon tea. This recipe is a fantastic way to impress friends or treat yourself to something truly special yet simple to whip up.

Ingredients You’ll Need

The image shows eight ingredients arranged neatly on a white marbled surface. At the top left, there is a small white bowl filled with white sugar grains, to its right is a silver measuring spoon holding dark brown vanilla extract. On the far right, there are seven round scoops of frozen white coconut oil placed on a crumpled piece of white paper. Below the sugar, black measuring spoons hold small amounts of white salt and white baking powder, each in separate black and white bowls. In the center, a small white bowl contains bright green matcha green tea powder with a fine texture. At the bottom left, a larger white bowl is filled with light beige whole grain flour, and to its right, there is a glass jar filled with creamy white non-dairy milk. All the items are evenly spaced, with clear text labels next to each ingredient. The photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its straightforward but carefully selected ingredients. Each one plays a key role in building the scones’ tender crumb, beautiful green color, and rich taste. From the wholesome whole wheat white flour that adds body, to the high-quality matcha powder that gives that signature flavor and hue, every element is essential.

Whole wheat white flour: Provides a lighter texture than traditional whole wheat and helps keep scones tender yet hearty.
Granulated sugar: Keeps the scones bright and balances the earthiness of matcha with a touch of sweetness.
Matcha powder: The star ingredient for authentic green tea flavor and vibrant color.
Baking powder: Gives the scones a nice lift and tender crumb.
Fine sea salt: Enhances all the flavors, balancing the sweetness and matcha bitterness.
Frozen coconut oil: Offers the scones a subtle tropical richness and flakiness without overpowering the matcha.
Canned coconut milk or non-dairy milk: Adds moisture and complements the coconut oil for extra depth.
Vanilla extract: Adds subtle warmth and rounds out the flavors beautifully.
Confectioners sugar: For the glaze—creates a smooth sweetness that balances the spiced ginger.
Milk of choice: Used to thin the glaze so it drizzles perfectly.
Ground ginger (optional): Gives the glaze a gently warming spice to elevate the whole experience.

How to Make Matcha Coconut Scones with Ginger Glaze Recipe

Step 1: Preheat and Prepare the Baking Sheet

Start by preheating your oven to 400ºF and lining a large baking sheet with parchment paper or a silicone mat. This sets the stage for perfectly baked scones that won’t stick and will bake evenly to that beautiful golden edge.

Step 2: Combine the Dry Ingredients

In a food processor bowl, add the flour, sugar, matcha powder, baking powder, and salt. Pulse a few times until everything is well mixed. If you don’t have a food processor, simply whisk these together in a large bowl. This step ensures an even distribution of matcha and leavening agents throughout the dough.

Step 3: Cut in the Frozen Coconut Oil

With the food processor running, pulse the frozen coconut oil until it breaks down into small chunks mixed through the dry ingredients. This step is crucial for achieving a flaky texture similar to traditional scones. The cold fat pieces create steam pockets during baking that give scones their tender layers.

Step 4: Add the Liquid Ingredients

Slowly pour in the coconut milk and vanilla extract while the food processor motor is running. When dough begins to form, remove the blade and use a wooden spoon to stir until fully combined. If the dough feels too sticky or wet, sprinkle in a tablespoon or two of additional flour to get the right consistency—you want it soft but workable.

Step 5: Shape and Slice the Dough

Transfer the dough onto the prepared baking sheet and shape it into an 8-inch circle. Use a little flour on your hands if the dough sticks. Next, use a sharp knife to cut the circle into 8 equal triangular pieces. Gently pull the wedges apart so they have space to expand during baking. Pop the whole baking sheet into the refrigerator for 20 minutes to chill the dough, which helps the scones hold their shape while baking.

Step 6: Bake to Perfection

Bake the scones in the preheated oven for 15 to 18 minutes or until they have risen and the edges just start to turn a delicate golden tone. This timing ensures a tender inside with a slightly crisp exterior. Keep an eye on them towards the end so you get the perfect bake.

Step 7: Cool Before Glazing

Allow the scones to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Cooling is important so your glaze doesn’t melt off and becomes a nice, pretty drizzle instead.

Step 8: Make the Ginger Glaze

Mix confectioners sugar with milk and ground ginger. Stir until smooth and adjustable to a drizzling consistency. This glaze adds the perfect sweet and spicy finishing touch to the earthy scones, enhancing each bite with a little zing.

How to Serve Matcha Coconut Scones with Ginger Glaze Recipe

The top part shows a round green dough disk divided into eight equal triangular slices on a crumpled white paper, each slice having a rough, slightly cracked surface texture. The bottom part displays eight separate green triangular dough pieces placed on white parchment paper on a rectangular metal baking tray with a light brown frame. The green dough looks slightly crumbly with small white specks throughout. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These scones shine beautifully on their own, but you can sprinkle a little extra matcha powder or toasted coconut flakes on top of the glaze for an eye-catching touch. Fresh mint leaves can also complement the green tea vibe and add a pop of color.

Side Dishes

Serve these scones with a pot of fragrant green tea or jasmine tea to echo the matcha flavor theme. A bowl of fresh berries or a light fruit salad offers a refreshing contrast, while coconut yogurt on the side adds creaminess that pairs delightfully.

Creative Ways to Present

Arrange the scones on a rustic wooden board or a pastel-hued platter to highlight their vibrant green color. Drizzle the ginger glaze in artistic swirls over the plate, and scatter some edible flowers for an extra-special presentation that’s perfect for brunch or a tea party.

Make Ahead and Storage

Storing Leftovers

Place any leftover scones in an airtight container at room temperature and consume within 2 days for optimal freshness. The coconut oil helps keep them moist, but because scones are best enjoyed fresh, I recommend storing them properly to maintain their lovely texture and flavor.

Freezing

These scones freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This way, you can keep them for up to 3 months. When ready to enjoy, thaw overnight at room temperature and warm slightly if desired.

Reheating

Reheat scones gently in a preheated oven at 300ºF for about 5 to 7 minutes until warm through and a little crisp on the outside. Avoid microwaving, which can make them soggy. The reheating brings back that fresh-baked charm perfectly.

FAQs

Can I use regular butter instead of coconut oil?

Absolutely! Butter will give these scones a slightly different flavor but maintains the flakiness. Just make sure to freeze it before cutting it into the dry ingredients for best results.

What type of matcha powder should I use?

For the most vibrant color and flavor, use a high-quality culinary grade matcha powder. It’s finely ground and designed for baking, giving you that lovely vivid green and robust taste.

Is it possible to make these gluten-free?

While this recipe relies on whole wheat white flour for structure, you can experiment with gluten-free all-purpose blends. Just be mindful that texture may vary and you might need to adjust liquids slightly.

Can I omit the ginger in the glaze?

Yes! The ginger adds a nice spicy note, but if you prefer a simple sweet glaze, just leave it out. The matcha and coconut flavors still shine beautifully on their own.

How long does it take to prepare these scones?

The whole process takes about 35 minutes, including baking and chilling time. It’s a fantastic quick bake for whenever you’re craving something special without spending all day in the kitchen.

Final Thoughts

This Matcha Coconut Scones with Ginger Glaze Recipe has quickly become one of my favorite ways to elevate snack time or breakfast. The flavors are exciting yet balanced, and the texture is that perfect mix of tender and flaky. I truly hope you give this recipe a try and find as much joy in baking and savoring them as I have sharing this delicious gem with you!