Matcha Green Tea Scones with Vanilla Bean Icing

Matcha Green Tea Scones with Vanilla Bean Icing

St. Patrick's Day is almooooost here, which means over here we're munching on all things GREEN! We've been eating our kale salads and green juice, but we wanted to mix it up with some healthy, sweet matcha scones! They are the perfect treat for sharing with your little leprechauns. Gluten-free, they're soft and moist- something a scone isn't usually known for. The key is the creamy, rich coconut milk! Its keeps the dough moist and flaky and light- the way a scone should be. They're a keeper for anytime of the year, but are perfect for this spring holiday. The fresh vanilla bean icing adds just a touch of extra sweetness to the earthy aroma of the scone- a perfect pairing! Plus, they only take about 30 minutes start to finish. May the luck of the Irish be with you...when you try to eat just one. Let's bake!

INGREDIENTS
Scones:
2 cups all purpose gluten-free flour
4 tablespoons organic sugar
1 tablespoon baking powder
1 tablespoon matcha powder
1/2 teaspoon salt
5 tablespoons coconut oil, melted
1 16-oz. can full-fat canned coconut milk (room temperature)
1 tsp vanilla extract

Glaze:
1 vanilla bean, scraped
1/2 cup organic powdered sugar
1 tablespoon non-dairy milk

DIRECTIONS
Scones:
Preheat oven to 400 degrees.
Combine flour, sugar, baking powder, and matcha powder in a large bowl or stand mixer. Add in melted coconut oil, the full can of coconut milk, and vanilla extract. Mix on medium speed until a soft dough forms. Move dough from mixing bowl to a parchment-lined surface and work into a ball. Spread dough into a circle about 2-inches thick, then use a pizza cutter or long knife to slice into eight even slices (like a pizza!).
Place on a greased baking sheet or silicone mat and bake for 18-22 minutes, until tops begin to crack and bottoms turn golden. Let cool on a cooling rack at least 10 minutes, then ice it up!

Glaze:
While the scones cool, cut open a vanilla bean length-wise and scrape the paste into a bowl. Add in the powdered sugar and milk, and whisk to combine completely. Using a spoon or a piping bag, ice scones evenly. Enjoy!
Scones last up to a week in an air-tight container. Makes 8 scones. print recipe