Matcha Scones With Strawberry Glaze (Dairy Free)
Matcha scones have buttery flaky layers (yet are dairy-free), a tender center with crumbly edges, a delicious matcha flavor, and a beautiful color. Topped with a fruity strawberry glaze. Easily make them gluten free with one simple swap.
Ingredients
Matcha Scones
- 2 cups all-purpose flour use gluten-free if needed, Bob's Red Mill 1:1 works well
- ½ cup organic cane sugar or white granulated sugar
- 1 tablespoon matcha powder ceremonial grade preferred
- 2 ½ teaspoon baking powder
- ½ teaspoon diamond crystal kosher salt use ¼ teaspoon if using anything else
- ½ cup frozen dairy-free butter or unsalted butter if not dairy free
- ½ cup full-fat canned coconut milk plus 1 tablespoon for the tops of the scones
- 1 large egg
- 1 teaspoon vanilla bean paste or 1½ teaspoons vanilla extract
Strawberry Glaze
- ⅓ cup powdered sugar
- 1 cup freeze-dried strawberries
- 1 tablespoon water or non dairy milk plus more as needed to thin
Instructions
- In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, and kosher salt.
- Grate the frozen butter into the flour mixture. Mix it in using your fingers (or a pastry cutter) until all the butter is covered in flour and you have pea-sized lumps. Place the bowl in the refrigerator or freezer while you prepare the wet ingredients.
- In a medium bowl, whisk together the coconut milk, egg, and vanilla. Pour the wet mixture into the dry ingredients. Mix to form a crumbly dough.
- Transfer the crumbly dough to a lightly floured work surface (or can do this directly in the bowl). Knead the dough until it comes together. Transfer the dough ball onto 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 using a bench scraper or knife.
- Place the scones in the fridge or freezer for 15 minutes before baking and preheat your oven to 400ºF/200ºC.
- Space the pieces out so there's room between each one and brush the tops of the scones with a little coconut milk. Bake for 15-20 minutes or until lightly golden brown on the edges. Remove from the oven and let cool.
- To make freeze-dried strawberry powder, add the freeze-dried strawberries to a food processor or blender until a smooth powder forms.
- Add the powdered sugar, 3 tablespoons of freeze-dried strawberry powder, and water to a small bowl. Whisk until smooth then drizzle over the top of each scone once cooled.
Notes
1 cup of freeze-dried strawberries makes about 1/4 cup powder, so you'll have a little bit left over.
See the blog post for helpful tips, storage, and FAQs.