These scones are not only flakey and tender, but they’re also flavored with matcha. Which gives them their beautiful vibrant green color and also adds a bit of Asian flare. Not only are they delicious, but top these off with some vegan clotted cream and a bit of jam, and they’ll be the complete package!
- 1 stick (114g) – vegan butter, cubed and cold, see notes
- 2 cups (256g) – all-purpose flour, plus more for dusting
- 1 tablespoon – Mizuba Culinary Grade Matcha https://bit.ly/3t5ozjX
- ½ cup (100g) – granulated sugar
- 2 teaspoon – baking powder
- 1 teaspoon – salt
- ½ cup (120g) – full-fat coconut milk, canned, see notes
Vegan Clotted Cream
- ¼ cup (60g) – coconut cream, chilled in the fridge overnight, see notes
- ¼ cup (66g) – vegan cream cheese, softened at room temp
- 2 tablespoons (15g) – powdered sugar, sifted
- Vegan butter
- Whipped cream
- Food processor or pastry blender
- Large mixing bowl
- Rubber spatula
- Bench Scraper
- Parchment paper
- Baking Sheet Pan
- Medium mixing bowl
- Electric hand mixer or whisk
- Before starting, slice the butter into 1-inch cubes and place it in the fridge or freezer while you prepare the rest of the ingredients. See notes
- Place the flour, matcha, sugar, baking powder, and salt in a large bowl and mix to combine.
- Add the cold cubed butter to the food processor, and pulse the food processor until you get a very coarse meal with pea-size bits of butter.
- Transfer the butter-flour mixture to a large bowl, and add the coconut milk. Using a wooden spoon, carefully mix until it begins to form a dough. Make sure to not over mix.
- Once it starts to come together, use your hands to fold the dough over itself and lightly press it into itself. Continue to do this until you get a fairly cohesive dough. Do not overwork it.
- Transfer the dough to a lightly floured work surface and gently pat or roll the dough into a rough 4-inch rectangle. Using your bench scraper, fold the dough in thirds, rotate it 90 degrees, and with a rolling pin, gently roll it out into a 4-inch rectangle again. When rolling it out, do not roll it completely flat, just enough to form a rectangle. This is how you create flakey layers. Repeat this step one more time. If at any time the dough feels sticky, add a little bit more flour.
- After you shape it into a rectangle, fold it into thirds once more, and gently pat it into a rectangle again. This is your final shape.
- Cut the dough into 6 squares with a sharp knife. (You may need to wipe off your knife between slices if the dough is sticky.) Place them on a baking sheet lined with parchment paper, leaving space about 1-inch apart.
- Place the dough slices in the freezer for 30 minutes and preheat the oven to 375° Fahrenheit.
- Bake the scones for 18 to 20 minutes, until the centers are set and the bottoms are slightly golden. Remove from the oven and allow the scones to let cool on the tray for 5 mins before transferring to a wire rack to cool further.
Making the clotted cream:
- Using an electric hand mixer or stand mixer, whip the coconut cream, vegan cream cheese, and powdered sugar until well combined. Taste and adjust if needed.
- Serve right away with your scones or keep refrigerated in an air-tight container for about 1 week. Enjoy!
- Vegan butter notes: Some vegan butter have different consistency, so I highly suggest placing the cubed butter in the freezer. This will help keep the butter colder for longer.
- Culinary Matcha: Use any culinary high-quality grade matcha. High-quality matcha is expensive, vibrant in color, smells a bit sweet, and tastes smooth. Yes, it’s expensive, but you’re definitely getting your money’s worth out of it. Not only that, but you’ll create a better-tasting product!
- Coconut milk: I prefer using full-fat coconut milk for my scones because they give the scones a more rich flavor. And no, it will not taste like coconuts. You can sub for any other non-dairy milk of your choice. Just pay attention to your dough, if it’s too sticky or too dry adjust accordingly.
- For substitutions, you can try dairy-free heavy cream (I like the Silk brand) or cashew milk. You want a non-dairy milk that is high in fat to get the same results.
- Coconut cream vs coconut milk: Both are made from two ingredients, coconut meat, and water. However, coconut cream has a higher fat content and less water, giving it a thicker consistency. While coconut milk is thinner and has a milk-like consistency. So get both for this recipe!!
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