Name: Dairy-Free Matcha Scones with Lavender Glaze Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 1 h 15 min
Cuisine: Fusion
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 1 Tbsp baking powder; 1/2 tsp salt; 1/4 cup culinary grade matcha powder; 1/2 cup + 2 Tbsp solid coconut oil; 3/4 cup canned coconut milk (or preferred dairy-free milk); 1 tsp vanilla extract; 1 cup powdered sugar; 3 Tbsp canned coconut milk (or preferred dairy-free milk); 1/2 tsp culinary grade dried lavender; Purple food coloring (optional)

Jump to Recipe

If you have been on the lookout for a delicate yet vibrant treat that marries earthy flavors with a floral finish, these Dairy-Free Matcha Scones with Lavender Glaze are exactly what you need. Imagine tender, perfectly crumbly scones infused with the vivid green of matcha powder, enriched with moist coconut milk and oil, then drizzled with a subtly sweet lavender glaze that’s as beautiful as it is delicious. This recipe offers a unique twist on classic scones, embracing dairy-free ingredients that keep every bite light and full of character. Whether for a cozy afternoon tea or a special breakfast, these scones make a memorable impression with every mouthful.

Dairy-Free Matcha Scones with Lavender Glaze Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet essential, each chosen to build layers of flavor, texture, and that iconic matcha green hue that makes the scones so inviting. You don’t need anything fancy beyond what’s listed, just simple pantry staples and a few special touches to nail that perfect balance.

2 cups flour: The base that gives these scones their structure while keeping them tender.
1/3 cup granulated sugar: Adds just the right hint of sweetness to balance the earthy matcha.
1 tbsp baking powder: The leavening agent that makes your scones rise and become delightfully fluffy.
1/2 tsp salt: Enhances all the flavors and keeps the sweetness in check.
1/4 cup culinary grade matcha powder: This brings the vibrant green color and subtle grassy flavor that’s the star.
1/2 cup + 2 tbsp solid coconut oil: Provides moisture and tenderness without dairy, plus a hint of tropical richness.
3/4 cup canned coconut milk: Ensures a soft crumb and keeps it completely dairy-free.
1 tsp vanilla extract: Adds warmth and depth that rounds out the flavors beautifully.
1 cup powdered sugar: Used in the lavender glaze for a smooth, sweet finish.
3 tbsp canned coconut milk: Again for the glaze — it makes it silky and perfect for drizzling.
1/2 tsp dried culinary grade lavender: Infuses the glaze with a subtle, fragrant floral note.
Purple food coloring (optional): For that extra pop of color that perfectly complements the green scones.

How to Make Dairy-Free Matcha Scones with Lavender Glaze

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper — this prevents sticking and makes cleanup easier. While the oven warms, whisk together your dry ingredients: flour, sugar, baking powder, salt, and matcha powder. This ensures even distribution of the matcha so every bite bursts with that signature flavor and color.

Step 2: Incorporate the Coconut Oil

Next, add the cold coconut oil to your dry mixture. Using a pastry cutter or clean fingers, work the coconut oil in until it resembles coarse crumbs without big chunks. This step is crucial for creating that loved crumbly texture in the scones.

Step 3: Mix in the Wet Ingredients

Gradually pour in the coconut milk and vanilla extract, stirring gently until the dough just comes together. The dough will be wet and sticky — don’t worry, this moisture is what will yield soft, luscious scones rather than dense ones.

Step 4: Shape and Chill the Dough

Transfer your sticky dough to a floured surface and press it out into a rectangle about 1-inch thick. Pop the dough into the freezer for about 30 minutes to firm up; chilling the dough helps the scones hold their shape better while baking and enhances the flakiness.

Step 5: Cut and Bake

Once chilled, slice the dough into triangular wedges and space them evenly on your prepared baking sheet. Bake for 15 to 18 minutes until the edges are lightly golden but the scones still boast that gorgeous green tint. Let them cool before glazing.

Step 6: Make the Lavender Glaze

Warm the coconut milk in the microwave until steaming hot, then steep the dried lavender in it for 3 to 5 minutes for a gentle floral infusion. Strain the lavender bits out, then whisk in powdered sugar until smooth and lightly thickened. Add a drop or two of purple food coloring if you desire that perfect pastel glow.

Step 7: Glaze Your Scones

Drizzle the lavender glaze over your cooled scones using a spoon or piping bag. Let them sit about an hour so the glaze sets up, or dig in right away if you can’t resist — trust me, they’re wonderful either way.

How to Serve Dairy-Free Matcha Scones with Lavender Glaze

Garnishes

For an irresistible presentation, try topping your glazed scones with a light sprinkle of extra dried lavender buds or a dusting of matcha powder. These garnishes add texture and enhance visual appeal, making your treat look as stunning as it tastes.

Side Dishes

Complement these scones with a cup of your favorite herbal tea or a freshly brewed green tea to echo the matcha flavor. A bowl of fresh berries or a small fruit salad also pairs perfectly, adding bright, juicy contrast.

Creative Ways to Present

Arrange your scones on a pretty cake stand or rustic wooden board to invite sharing and conversation. A small dish of coconut whipped cream or a lavender-infused honey can elevate the experience, offering guests options to customize their bites.

Make Ahead and Storage

Storing Leftovers

Leftover Dairy-Free Matcha Scones with Lavender Glaze keep well stored in an airtight container at room temperature for up to 2 days. Keep the glaze separate if you want to maintain maximum freshness and drizzle right before serving.

Freezing

You can freeze baked scones without glaze for up to 3 months by wrapping them tightly in plastic wrap and placing them in a freezer bag. When ready to enjoy, thaw completely at room temperature and add the lavender glaze fresh.

Reheating

To revive the scones’ fresh-baked texture, reheat them in a 325°F oven for about 5 to 8 minutes. Avoid microwaving if possible, as it can make them a bit chewy. Once warm, drizzle on the glaze for that irresistible finishing touch.

FAQs

Can I use a different dairy-free milk instead of coconut milk?

Absolutely! Almond, oat, or soy milk will work, but coconut milk adds lovely richness and subtly complements the coconut oil, enhancing overall flavor and moisture.

Is matcha powder easy to find? What grade should I use?

Matcha powder is widely available online and in many grocery stores; look for culinary grade for baking purposes as it has the best balance of flavor and price for scones.

Can I make these scones gluten-free?

You can try substituting a gluten-free flour blend, but be aware scones might turn out more crumbly and less tender. Adjusting liquid amounts slightly may help with texture.

How strong is the lavender flavor in the glaze?

The lavender flavor is gentle and fragrant, not overpowering. You can steep lavender for longer or add more if you prefer a bolder floral note, just keep in mind it pairs delicately with matcha.

What if I don’t have purple food coloring for the glaze?

The glaze will still taste amazing without food coloring. The hint of purple is purely for aesthetic fun and won’t affect the floral lavender character.

Final Thoughts

I’m genuinely excited for you to try these Dairy-Free Matcha Scones with Lavender Glaze. They’re a fresh, delightful twist on traditional scones that keep things light and vibrant, perfect for any occasion. Whether you’re baking for yourself, friends, or family, this recipe will bring a little magic and color to your table — and I can’t wait to hear how much you love them!

Dairy-Free Matcha Scones with Lavender Glaze Recipe

★★★★★

4.9 from 16 reviews

Author: lilan
Total Time: 1 hour 15 minutes
Yield: 8–10 scones 1x
Diet: Vegan

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Description

These Dairy-Free Matcha Scones with Lavender Glaze offer a delightful twist on a classic scone by incorporating earthy matcha powder and a fragrant lavender-infused glaze. Perfectly soft and moist thanks to coconut oil and coconut milk, these scones make a sophisticated gluten-free breakfast or afternoon treat without any dairy.

Instructions

Preheat & Prepare: Preheat your oven to 400°F and line a cookie sheet with parchment paper to prevent sticking. It’s best to start preheating while the dough chills for efficiency.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and matcha powder ensuring an even distribution of the matcha.
Incorporate Coconut Oil: Add cold, solid coconut oil to the dry mixture. Use a pastry cutter or your fingers to work the coconut oil into the flour until the mixture resembles coarse crumbs without large chunks of oil.
Add Wet Ingredients & Form Dough: Gradually stir in the coconut milk and vanilla extract until a wet dough forms. The dough will be sticky and moist, which ensures soft scones.
Shape & Chill Dough: Transfer dough onto a floured surface, shaping it gently into a roughly 1-inch thick rectangle. Place it in the freezer for about 30 minutes to firm up.
Cut & Bake: Remove the chilled dough and slice into triangular wedges. Arrange on the prepared baking sheet with space between each piece. Bake for 15-18 minutes until edges and bottoms are lightly golden.
Cool: Remove baked scones from the oven and allow to cool completely before glazing.
Prepare Lavender Glaze: Heat 3 tablespoons of coconut milk in the microwave until hot and bubbly. Add the dried lavender and steep for 3-5 minutes depending on desired lavender strength.
Strain & Mix Glaze: Strain out lavender bits, pressing to extract all liquid. Whisk in powdered sugar until smooth. Optionally, add purple food coloring to enhance the glaze color.
Glaze Scones: Drizzle the lavender glaze over cooled scones and allow about 60 minutes for the glaze to set. Alternatively, enjoy right away without waiting for glazing to dry.

Notes

Use culinary grade matcha powder for the best flavor and vibrant color.
Make sure coconut oil is solid and cold to incorporate properly into the dry ingredients.
You can substitute other dairy-free milks such as almond or oat milk, but coconut milk lends best moisture and richness.
The dough will be sticky – avoid overworking to keep scones tender.
Steeping time for lavender can be adjusted to control floral intensity in the glaze.
Purple food coloring is optional and mainly for aesthetic appeal.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend designed for baking.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: Fusion, Modern Western