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.
Ingredients
Scale
Matcha Scones
- 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
Lavender Glaze
- 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)
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
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 10g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: matcha scones, dairy-free scones, coconut oil scones, lavender glaze, vegan scones, gluten free option
