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 MarthaPrint
- 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
- 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.