Cranberry Matcha Scones

I love a good scone recipe and the Cranberry Matcha Scones are the perfect seasonal baked treat of the winter season! They are soft, sweet, and a little tart from the cranberries! I’ve partnered with my friends at Matcha Nude to bring you this recipe because their matcha is one of the BEST, and It makes these scones taste fabulous and gives a gorgeous green color! These scones are also gluten, dairy, and almost completely refined sugar-free!

Why you will love this recipe

• They have a soft texture and aren’t super dry like some scones can be.
• These scones have a nice balance of sweet-tart flavor.
• This recipe is gluten, diary, and refined sugar free.
• They are easy to make and are freezer friendly.

What you will need

Gluten Free Baking Flour – You will want to use a 1:1 ratio flour and I love using the one by Bob’s Red Mill.

Maple Syrup – This is what we will use to sweeten the scones instead of heavily processed sugars.

Matcha Powder – I use a premium grade matcha from the brand Matcha Nude! (You can use my code SUPERFOODIE10 for 10% off your order)

Cranberries – You will want to use fresh cranberries for the best flavor! I haven’t tested this recipe with frozen cranberries and they might make the scones too soggy.

Coconut Oil – This is a great healthier baking oil alternative!

Dairy Free Milk – You can use either coconut, almond, or cashew milk!

Vanilla extract – This adds a delicious flavor note to the scones.

Baking Powder – This makes the scones rise and become more airy while baking! I don’t recommend using baking soda if you want that nice pretty green look and it can react with the cranberries and matcha powder giving it a more dull color.

Df White Chocolate Chips – Adding a drizzle of white chocolate on these scones brings all the flavors together!

How to make the cranberry matcha scones

Make the Dough

First in a bowl, whisk together the gf baking flour, matcha, and baking powder. Then add in the coconut oil, maple syrup, nut milk, and vanilla extract. Mix until there are no clumps and then fold in the cranberries.

Form the scone batter into a 1 1/2 inch thick circle and place on a parchment paper lined pan. Place the scone dough in the fridge for at least and hour to chill(they will bake better from being cold first.)

Bake the Scones

Next, take the scone dough out of the fridge and carefully cut into 8 triangles. Place the scones on a parchment paper lined baking sheet and bake for about 15 minutes at 350 degrees. Make sure to let the scones cool down completely before icing.

Drizzle the Scones

Melt the white chocolate chips, and then drizzle over top of the scones for a pretty look. Once the white chocolate is set, store in an air-tight container in the fridge and enjoy within 1 week or freeze for later.

Other recipes you will enjoy

White Chocolate Chip Matcha Scones

Frosted Cranberries

Matcha Donuts

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!