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Matcha Coconut Scones with Ginger Glaze Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 8 scones
  • Diet: Vegan

Description

Delight in these vibrant and healthy Matcha Scones made with whole wheat white flour, quality matcha powder, and coconut oil. These scones are naturally bright green, lightly sweetened, and dairy-free, offering a perfect balance of earthy matcha flavor and tender crumb. Ideal for breakfast or an afternoon treat, they come with a delicate glaze that adds a subtle sweetness with a hint of ginger.

Ingredients

Dry 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

Wet Ingredients

  • 8 tablespoons frozen coconut oil
  • ¾ cup canned coconut milk or non-dairy milk of choice
  • 1 teaspoon vanilla extract

Glaze

  • ⅓ cup confectioner’s sugar
  • 2 teaspoons milk of choice
  • ¼ teaspoon ground ginger (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400ºF (205ºC) and line a large baking sheet with parchment paper or a silicone mat to prevent sticking. Set aside for later use.
  2. Combine Dry Ingredients: In a food processor bowl, add the flour, granulated sugar, matcha powder, baking powder, and sea salt. Pulse until the mixture is evenly combined. If you don’t have a food processor, whisk these dry ingredients together thoroughly in a bowl.
  3. Cut in Coconut Oil: Using the food processor’s S-blade, pulse the frozen coconut oil into the dry mixture until it breaks down into small, pea-sized chunks. This step ensures a flaky texture similar to that achieved with butter.
  4. Add Milk and Vanilla: With the motor running on low, slowly pour in the coconut milk and vanilla extract until the dough just starts to come together. Remove the blade and finish mixing the dough with a wooden spoon. If the dough feels too wet, add 1 to 2 more tablespoons of flour and mix gently.
  5. Shape and Slice Dough: Transfer dough onto the prepared baking sheet and gently shape it into an 8-inch circle. Lightly flour your hands if the dough is sticky. Using a large, sharp knife, slice the dough into 8 even triangular wedges. Carefully separate the wedges and space them evenly on the baking sheet.
  6. Chill Dough: Place the baking sheet with the shaped dough in the refrigerator for 20 minutes to keep the dough cold. This step helps the scones maintain their structure and rise properly in the oven.
  7. Bake: Bake the scones in the preheated oven at 400ºF (205ºC) for 15 to 18 minutes, until they have risen beautifully and the edges turn lightly golden brown.
  8. Cool: Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Prepare Glaze: While the scones cool, whisk together the confectioner’s sugar, milk, and ground ginger if using. Drizzle or spread this glaze over the cooled scones before serving for a touch of extra sweetness.

Notes

  • Using frozen coconut oil is crucial to mimic the texture and flakiness that butter typically provides in scones.
  • Whole wheat white flour is used to keep the scones lighter in color and texture while still adding wholesome nutrition.
  • The sugar used here is white granulated sugar to keep the vibrant green color of the matcha bright.
  • Non-dairy milk alternatives can be used based on preference, such as almond, oat, or soy milk.
  • Optional ground ginger added to the glaze enhances the flavor with a subtle warmth and spice.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Western

Find it online: https://sarabaking.com/matcha-coconut-scones-with-ginger-glaze-recipe/