Last updated on June 7th, 2024 at 01:54 pm
I’m beyond thrilled to share why these dairy-free matcha scones with lavender glaze will become your new obsession. Imagine combining the earthy zest of matcha with the subtly sweet floral notes of lavender into a scone that not only sings to your palate but also caters to dairy-free and vegan diets. Yes, you heard it right! These matcha scones are completely dairy-free and can even be adapted to gluten-free options, making them a fantastic choice for foodies with allergies or those on a plant-based journey.
Baking these homemade scones is a breeze. With clear, simple steps and a handful of quality ingredients like ceremonial grade matcha powder and culinary lavender, you’re set to create a delightful treat that stands miles apart from any store-bought or traditional scone. They’re perfect for an elegant afternoon tea or a cozy brunch recipe to impress your friends and family.
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Ingredients
Getting ready to bake something absolutely delightful is always exciting, especially when it’s these dairy-free matcha scones topped with a heavenly lavender glaze. Trust me, your kitchen is about to be filled with the most delicious aromas! Let’s dive into the ingredients you’ll need to bring these scrumptious treats to life. Remember, opting for high-quality components like culinary grade matcha and culinary lavender not only infuses your scones with unmatched flavor but also ensures you’re getting those wonderful health benefits.
For the Scones:
– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– ¼ cup matcha powder (Make sure it’s matcha that’s labeled as okay for baking. I got mine at Costco, actually!)
– 1/2 cup + 2 Tablespoons cold coconut oil (solid state)
– 3/4 cup canned coconut milk (full-fat)
– 1 teaspoon vanilla extract
For the Lavender Glaze:
– 1 cup powdered sugar
– 3 tablespoons canned coconut milk (or any dairy-free milk)
– 1/2 teaspoon dried culinary lavender (I got mine from Amazon)
– Purple food coloring (optional)
Video On How to Make Dairy-Free Matcha Scones with Lavender Glaze
How to Make Dairy-Free Matcha Scones with Lavender Glaze
Prepare the Scones:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. I actually like to preheat my oven while my dough is chilling so that it’s not on for such a long time.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and matcha powder.
3. Add the cold coconut oil to the dry ingredients. Using a pastry cutter or your fingers, work the coconut oil into the flour mixture until it the coconut oil is thoroughly incorporated and there are no large chunks of it.
4. Gradually add the coconut milk and vanilla to the dry ingredients, stirring until a dough forms.
5. Transfer the dough to a floured surface and shape the dough into a rectangle, about 1-inch thick. Note, the dough will be very wet, but that means you’ll have soft, moist scones in the end.
6. Chill the dough in the freezer for about 30 minutes. I like to preheat my oven while the dough is chilling
7. Cut the dough into triangular wedges and place the scones on the prepared baking sheet, leaving a little space between each.
8. Bake for 15-18 minutes, or until the scones are lightly golden on the edges.
9. Remove from the oven and let cool on a wire rack.
Prepare the Lavender Glaze:
While the scones are cooling, make the lavender glaze.
1. Place your coconut milk in a small, microwaveable bowl. Microwave for 20-30 seconds until it is hot and bubbling a bit (Try not to let it explode in your microwave!).
2. Place your lavender in the warm milk and let it steep for 3-5 minutes, depending on how strong of a lavender flavor you want. I thought 3 minutes was perfectly fine!
3. After the lavender has steeped in the warm milk, use a strainer to separate the lavender bits from the milk. Use the back of a spoon to push all of your flavorful milk through the strainer and into a separate bowl.
4. Add powdered sugar to your bowl with the lavender-infused milk and whisk together.
5. Add light purple food coloring if using.
6. Drizzle glaze over baked scones
Pro Tips
Let me share with you some pro tips to ensure your dairy-free matcha scones turn out just as delightful as they sound, especially when finished with that irresistible lavender glaze.
- First off, paying attention to the dough is crucial. You might hear this often, but really, not overworking the dough is a golden rule in scone baking. It ensures that your scones stay perfectly flaky and tender. Just mix until everything’s combined, and then stop. Trust me, the less you handle it, the better they will be.
- When integrating matcha powder into your scone mixture, aim for even distribution without creating lumps. A good method is to sift your matcha with your dry ingredients. This not only prevents clumping but also ensures that every bite has that lovely, earthy matcha flavor, elevating your matcha recipes to a whole new level.
- As for the lavender glaze, achieving the perfect drizzle is both an art and a science. I like to put my glaze in a small icing bottle with a plain, round tip, and then use that to drizzle the glaze on top of my scones. This is optional, of course, but I find it makes for prettier scones. Also, allow the scones to cool a bit before you drizzle; this ensures the glaze sets beautifully on top rather than melting into the scone.
- Lastly, let’s talk about keeping those scones as fresh as day one. If you’re not devouring them all in one sitting, storing them properly is key. Place them in an airtight container and they can stay fresh for a couple of days at room temperature. For longer storage, freezing them will work. You can even quickly heat up frozen scones in the microwave, but be warned that your glaze may melt off if you do this.
FAQs
- Can I use any dairy-free alternative for the scones? Absolutely! When it comes to dairy-free baking, feel free to use almond milk, coconut milk, or soy milk. Each can add a unique flavor profile to your matcha scones, making them not only dairy-free but deliciously diverse too!
- What are the health benefits of matcha? Matcha is a powerhouse of antioxidants, known for its energy-boosting properties and ability to enhance calm. Incorporating matcha powder into your healthy desserts not only brings a vibrant color but also adds a nutritional boost, perfect for a guilt-free indulgence at afternoon tea or brunch.
- Where can I find culinary lavender? For the dreamy lavender glaze, culinary lavender can usually be sourced from health food stores, online spice shops, or farmers’ markets. I just ordered mine off of Amazon. Ensure it’s labeled as ‘culinary’ to guarantee it’s safe for consumption and will provide the best flavor for your lavender recipes.
- Why is this dough so moist? This was just my personal preference when developing this recipe. I started off with a smaller amount of coconut oil and milk, but I found that the scones were rather dry, and I just didn’t like them as much. The matcha powder tends to really absorb moisture, which is why I added some extra milk and oil. If you like your scones a little flakier, you could just use ½ cup of coconut oil and ½ cup of dairy-free milk. Those are more “traditional” ratios for liquids in scones recipes, but as I said, I found that my scones were too dry for my taste when I did that.
- Help! My glaze is too runny. If your lavender glaze turns out runnier than expected, gradually whisk in more powdered sugar until you reach the desired consistency. It should be smooth and thick enough to cling to the back of a spoon but still drizzle easily.
There you have it, all you need to know to embark on your baking journey towards creating the most exquisite dairy-free matcha scones with a heavenly lavender glaze. Happy baking!
If you liked these Dairy-Free Matcha Scones with Lavender Glaze, check out:
Mini Matcha Cupcakes with Lavender Frosting
Matcha Muffins with Matcha Streusel
Matcha Cookies
Mini Matcha Cupcakes with Cream Cheese Frosting
Vegan Matcha Brownies
Dairy-Free Matcha Scones with Lavender Glaze
Equipment
- 1 Small strainer
Ingredients
Matcha Scones
- 2 cups flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 cup matcha powder culinary grade
- 1/2 cup + 2 Tbsp coconut oil solid
- 3/4 cup canned coconut milk or your preferred dairy-free milk
- 1 tsp vanilla
Lavender Glaze
- 1 cup powdered sugar
- 3 Tbsp canned coconut milk or your preferred dairy-free milk
- 1/2 tsp dried lavender culinary grade
- purple food coloring optional
Instructions
Make Matcha Scones Base
- Preheat your oven to 400°F, line a cookie sheet with parchment paper. I actually preheat my oven while my dough is chilling so it is not on for so long, but that is my preference.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and matcha powder.
- Add the cold coconut oil to the dry ingredients. Using a pastry cutter or your fingers, work the coconut oil into the flour mixture until it the coconut oil is thoroughly incorporated and there are no large chunks of it.
- Gradually add the coconut milk and vanilla to the dry ingredients, stirring until a dough forms.
- Transfer the dough to a floured surface and shape the dough into a rectangle, about 1-inch thick. Note, the dough will be very wet, but that means you’ll have soft, moist scones in the end.
- Chill the dough in the freezer for about 30 minutes. Preheat your oven to 400°F if you didn't already.
- Cut your scones into triangular wedges. Place triangular wedges on prepared cookie sheet, leaving space between each for spread.
- Bake for 15-18 minutes, or until the edges and bottoms are lightly golden.
- Remove from the oven and let cool before adding lavender glaze.
Lavender Glaze
- Heat coconut milk in the microwave until it's hot and bubbly. Add lavender to hot milk and let it steep for 3-5 minutes (depending on how strong of a lavender flavor you want).
- After the lavender has steeped in the warm milk, use a strainer to separate the lavender bits from the milk. Use the back of a spoon to push all of your flavorful milk through the strainer and into a separate bowl.
- Add powdered sugar to your bowl with the lavender-infused milk and whisk together.
- Add light purple food coloring if using.
- Drizzle glaze over cooled scones. Allow around 60 minutes for the glaze to set (Or dig in right away without the glaze setting! I won't judge!).
