Dairy-Free Matcha Scones with Lavender Glaze
These matcha scones with lavender glaze can be made vegan and dairy-free! They have a matcha scone base and are drizzled in lavender-flavored glaze. They are an absolutely scrumptious addition to breakfast, brunch or just a great snack.
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!).