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