They’re sweet, fluffy and moist inside—the PERFECT scone, especially if you like matcha! It’s important to use a high-quality matcha powder to get a vibrant green color in your scones, too. The light drizzle of vanilla glaze sweetens them up just enough: they’re perfect for breakfast and dessert! —AS
MAKES 8 SCONES
2 cups (260 g) whole wheat pastry flour
2 tbsp (14 g) matcha powder
1 tbsp (12 g) baking powder
½ tsp ginger
½ tsp salt
6 tbsp (85 g) cold vegan butter
¾ cup (135 g) mashed banana
¼ cup (60 ml) almond milk
2 tbsp (30 ml) maple syrup
1 tsp vanilla extract
VANILLA GLAZE
½ cup (65 g) powdered sugar
1 tbsp (15 ml) nondairy milk
¼ tsp vanilla extract
Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
FOR THE MATCHA SCONES
In a large mixing bowl, whisk together the flour, matcha powder, baking powder, ginger and salt. Using a pastry cutter or fork, cut in the cold vegan butter until small crumbs form. Pour in the mashed banana, almond milk, maple syrup and vanilla, and stir it together with a wooden spoon until a sticky dough forms.
Turn the dough onto a lightly floured surface and form a 1-inch (2.5-cm) thick disk. Cut the disk into 8 equal scone wedges, like a pizza. Place the scones on the prepared baking sheet and bake for 15 to 17 minutes, until golden. Place the scones on a wire rack to cool.
FOR THE VANILLA GLAZE
Whisk together the powdered sugar, nondairy milk and vanilla in a small bowl. Drizzle the glaze over the completely cooled scones and enjoy!
Note: Leftovers save well sealed in an airtight container on the counter for up to 3 days.