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!
Ingredients
- 2 1/2 cups gluten free 1:1 baking flour
- 1/2 cup maple syrup
- 1-2 tbsp matcha powder
- 1/3 cup melted coconut oil
- 3 tbsp nut milk of choice
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 cup fresh cranberries
- 1/4 cup dairy free white chocolate chips
Instructions
- In a bowl, whisk together the gf baking flour, matcha, and baking powder.
- 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.)
- 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.
- Let the scones cool down completely before icing.
- Melt the white chocolate chips, and then drizzle over top of the scones.
- Once the white chocolate is set, store in an air-tight container in the fridge and enjoy within 1 week or freeze for later.