Vegan matcha scones with a sweet vanilla bean glaze! A perfect way to use matcha green tea powder in the easiest vegan scone recipe.
This post is sponsored by Aiya Matcha. Thank you for supporting the brands that keep this space going!
November is officially here (HOW!?) and I’ve started to get holiday baking on the mind! I usually always bake a batch of sugar cookies, extra frosting and a few other family favorites that I’ll be rounding up over the next month or so, but I always forget about breakfast pastries. I mean, we can eat cookies for breakfast, but don’t vegan matcha scones sound a little bit better?
The key to making the absolute best vegan scones is solid coconut oil. A solid fat that can be broken into pieces as the scones are being mixed is the key to getting the fluffy, flaky layers that are reminiscent of the best coffee shop scones. It might be tempting to sub in other oils, but I can’t recommend it due to the solid nature of coconut oil and the perfect layers it creates. On another note, if you are weirded out by the green tint of these matcha scones, don’t be! I promise the matcha makes for a perfect scone flavor that balances the sweetness of the vanilla bean glaze. When I pulled these out of the oven I told my husband to ignore that they were green, and just try them before turning his nose up at them. He did and they were a hit, so just trust me on this one!
A quick word on matcha quality! I know matcha is having it’s heyday this year, so buying the best kind can get a bit confusing. I recommend going with a good quality matcha that is going to blend well and doesn’t clump, that has a perfectly green tea flavor. Aiya Matcha has served me well over the last year or so, making its way into my lattes, scones, and pound cake.
Recipe adapted from the scone queen, The Faux Martha
PrintVegan Matcha Scones with Vanilla Bean Glaze
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Breakfast
Description
Ingredients
- 1 tablespoon ground flax seed + 3 tablespoons water
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine grain sea salt
- 1 tablespoon plus 1/2 tsp Aiya matcha green tea powder
- 6 tablespoons coconut oil (solid)
- ½ cup full fat coconut milk
- 1 teaspoon vanilla extract
- Juice of 1/2 lemon
- For the frosting:
- 1 vanilla bean (scraped)
- 1/4 cup coconut milk
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 425 degress F. Line a rimmed baking sheet with parchment paper or a Silpat and set aside.
- In a small bowl, combine the ground flax seed and 3 tbs. of water and set aside for at least 5 mins.
- In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, sugar, salt and matcha. Whisk in the coconut milk, flax egg (flax seed and water mixture), vanilla and lemon juice until a dough begins to form. Gently break the coconut oil into small pieces and scatter into the dough mixture, breaking them up until they are incorporated into the dough.
- On a well floured surface,flatten the dough into a rectangle that is 12 inches by 5 inches. Cut into 4 equal rectangles, then cut the rectangles diagonally into 2 scones for each rectangle. (8 total) Lay the scones out on the prepared baking sheet, spacing an inch or two apart.add wash instructions
- Bake for 15 minutes, until tops are golden brown. Drizzle with vanilla bean glaze
- To make the vanilla bean glaze: Whisk together the vanilla bean, almond milk, and powdered sugar until smooth. Use a spoon to drizzle the glaze over the scones after cooling slightly, serve immediately.
Liz @ Floating Kitchen says
These look awesome, Abby! I like the subtle green hue! Doesn’t freak me out at all. I bet the matcha is amazing in here! These plus cookies for breakfast!
Heart of a Baker says
Always sweets for breakfast! I’ve gotten to the point when I have to tell my husband to not even say anything and try them before saying ‘What is THAT!?’ haha!
Julia says
I’m a mega fan of vegan scones, and this matcha-infused version looks absolutely divine! Definitely the perfect treat to dip into my morning matcha! 😉
Heart of a Baker says
Yes yes! I maybe dip mine in my morning coffee, double caffeine buzz!
Traci says
Your scones look perfectly baked and the crumb is gorgeous, Abby! I’ve not tried matcha in baking, but I drink it every day in a latte so I know I’d love it in scones. And that coconut oil…. I love it so much! I know it’s fabulous in these treat due to it’s mild flavor and ability to make pastries ultra tender. I started baking with it last year (solid) and am loving it too! I’m with Julia… a perfect addition with my morning matcha!
Heart of a Baker says
Thank you sweet Traci! I love the double dose, latte and scones! xoxo
lisawineandglue says
These are seriously amazing! The flavor is total perfection. I’m still dreaming about them!
Heart of a Baker says
Thanks Lisa! Still polishing them off over here!
Heartbeet Kitchen (@amanda_paa) says
i love that you told your husband to not scrunch his nose and forget about the green flavor before judging. 🙂 matcha makes the prettiest green, and earthy flavor! great tip on the solid coconut oil too.
Heart of a Baker says
I just know him too well! Solid coconut oil is making all my scone dreams come true! 🙂
Ruby_&_Cake says
My sisters two most favourite food things in the world are 1. Match everything and 2 scones. I was stumped what to cook for her birthday breakfast but you have solved my dilemma thank you hank you!!. they look beautiful x
Heart of a Baker says
I hope they love them! xo
Tessa | Salted Plains says
These look absolutely perfect, Abby. Seriously. I always get intimidated by scones for some reason but this recipe lays it out simply. And the matcha!!! I just bet these are so delicious. xoxo
Heart of a Baker says
Don’t be scared of scones, they are so worth it! xoxo
Teresa says
These look wonderful! I love ideas for treats.