Since living in Japan it feels like something is constantly following me: scones!
And maybe it’s only because in Israel, where I am from, scones are not so common.
The Starbucks scones instantly come to mind; they always have a Matcha scone with choco-chips. However, I’ve never eaten it since it’s not vegan.
This gave me the drive to develop a recipe for vegan Matcha scones with choco-chips.
It’s absolutely addictive!
Prep time: 10 minutes
Total time: 25-30 minutes
Serving: 6 scones
Does it keep?: 3 days (however, they’re best enjoyed right away)
- 1 cup white flour
- 1 ½ cups oat flour + a little more for dusting
- 3 tsp Matcha powder
- 5 tbsp coconut sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup full-fat coconut milk
- 2 tsp vanilla extract
- ½ cup dark or white vegan choco-chips
- ¼ cup powdered sugar
- ½ tbsp full fat coconut milk (for thicker glaze, but any milk would work)
- Preheat the oven to 200 degrees Celsius (about 400 F).
- Combine all dry ingredients in a bowl.
- Add all wet ingredients and mix with a spoon, when the mixture comes together use your hands to knead it into a thick dough.
- If the dough is sticky, add a little more oat flour, but be careful not to add too much.
- On a clean, lightly floured surface, roll the dough into a circle that it is about 3-4 cm thin.
- Cut the dough into equal triangles.
- Place the triangles on a baking sheet, leaving plenty of space between them. Bake in the oven for 15-20 minutes.
- When the scones become golden around the edges, turn off the oven and leave them there for 5 more minutes while you prepare the glaze.
- Mix together the powdered sugar and coconut milk.
- Using a spoon, apply the glaze on top of the scones and wait for it to solidify.
Serve right away.
Serving suggestion: vegan butter or cream (But totally works by itself!)
Possible alternation: Instead of Matcha and choco-chips, you could add ½ cup of blueberries. In this case, you could also add crushed almonds on top of the glaze – yummy!