dairy free | gluten free option
organic cane sugar
df butter
flour
powdered sugar
leavening agents
egg
freeze dried strawberries
matcha
vanilla
coconut milk
In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, and kosher salt.
Work it into the flour mixture with your fingers (or a pastry cutter) until all the butter is covered in flour and you have pea-sized lumps.
Whisk together the coconut milk, egg, and vanilla extract. Pour the wet mixture into the dry ingredients to form a shaggy dough.
Knead the dough on a lightly floured surface. Transfer to a baking sheet lined with parchment paper or a silicone baking mat and form it into an 8-inch disc. Cut the dough into 8 equal wedges.
Space the pieces out so there’s room between each one and brush the tops of the scones with a little coconut milk. Bake until lightly golden brown on the edges.
Whisk the powdered sugar, ground freeze-dried strawberries, and water in a small bowl until smooth then drizzle over the top of each scone once cooled.