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Matcha Scones With Strawberry Glaze (Dairy Free)

Matcha scones have buttery flaky layers (yet are dairy-free), a tender center with crumbly edges, a delicious matcha flavor, and a beautiful color. Topped with a fruity strawberry glaze. Easily make them gluten free with one simple swap. 

Looking for more matcha recipes? Try my matcha chia puddingstrawberry matcha latte, or mango matcha latte.

What You’ll Love About This Recipe

  • Easy – This scone recipe is made with a few basic pantry staples and is easy to make.  
  • Allergy-friendly – Serve this allergy-friendly snack with an afternoon cup of tea or as a special treat.
  • Delicious glaze – Strawberry and matcha is an amazing flavor pairing making it the perfect combination.

Ingredients

Here’s what you’ll need to make matcha green tea scones:

  • All-purpose flour – use gluten-free if needed. Bob’s Red Mill 1:1 Baking Flour works great.
  • Organic cane sugar – or white granulated sugar.
  • Matcha powder – a Japanese green tea powder made from finely ground dried tea leaves. I recommend using ceremonial grade matcha instead of culinary grade for the best flavor and the most vibrant green color.
  • Baking powder – for fluffy scones.
  • Kosher salt – to balance out the sweetness.
  • Very cold butter – any vegan butter brand is fine.
  • Coconut milk – use the full-fat kind in a can. This is a great replacement for heavy cream or whole milk in classic scones.
  • Large egg – added for structure, richness, and lift.
  • Vanilla extract or vanilla bean paste.
  • Strawberry glaze: powdered sugar, freeze-dried strawberries, and water.

How to Make Matcha Scones: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

1. Mix dry ingredients. In a large bowl, whisk together the dry ingredients.

2. Add the grated cold butter. Work it into the flour mixture with your fingers (or a pastry cutter) until all the butter is covered in flour and you have pea-sized lumps. Place the bowl in the refrigerator or freezer while you prepare the wet ingredients.

3. Combine wet and dry ingredients. In a medium bowl, whisk together the coconut cream, egg, and vanilla extract. Pour the wet mixture into the dry ingredients to form a shaggy dough.

4. Knead the dough on a lightly floured surface until it comes together. Transfer the dough ball onto a baking sheet lined with parchment paper or a silicone baking mat and form it into an 8-inch disc. Cut the dough into 8 equal wedges using a bench scraper or knife. Chill in the fridge or freezer for 15 minutes before baking.

5. Bake. Space the pieces out so there’s room between each one and brush the tops of the scones with a little coconut milk. Bake until lightly golden brown on the edges.

6. Make the glaze. Add the powdered sugar, ground freeze-dried strawberries, and water to a small bowl. Whisk until smooth then drizzle over the top of each scone once cooled.

Helpful Tips

  • Keep the scone dough as cold as possible to prevent them from over-spreading in the oven.
  • The secret to flaky scones is very cold, frozen butter. Instead of cubing it as you would for pie crust, use a box grater to grate the butter into the flour.
  • If using a different gluten-free flour blend, make sure it has xanthan gum in it.

Quick Tip: Measure the flour with the spoon and level method to ensure you don’t end up with too much flour. Too much flour will result in dense, dry scones.

Storage and Reheating

Counter & Fridge: Let cool to room temperature, then store them in an airtight container on the counter for 2 days or in the refrigerator for 5 days.

Freezer: Once baked, cooled, and glazed, transfer the scones to a freezer bag. Thaw overnight in the refrigerator.

Reheating: Reheat at 350°F for 8 to 10 minutes, until warm.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these green tea scones using what you already have? Here are some ideas…

  • Make gluten-free matcha scones – I’ve had success with this recipe using Bob’s Red Mill’s 1:1 Baking Flour.
  • No coconut cream? – you can also use high-fat non-dairy milk such as soy milk or cashew milk with a tablespoon of lemon juice or apple cider mixed in to make dairy free buttermilk.
  • Not dairy free? – use unsalted butter.
  • Add-ins – white chocolate chips, dark chocolate chips, or dried fruit.

Variations

  • Matcha scones with raspberry glaze – use ground freeze-dried raspberries in the glaze.
  • Matcha scones with mango glaze – use ground freeze-dried mangoes in the glaze.

Frequently Asked Questions

What’s the secret to a good scone?

The secret to a good scone is having super cold dough, which also means starting with cold ingredients. This will help keep the dough keep its shape in the oven and stay light and flaky. Also, avoid overmixing the dough. This can lead to tough, dense scones.

Do you need a food processor to make scones?

When making this matcha scone recipe or any scone recipe, it’s best to use your hands. Although a food processor works, it’s too easy to overwork the dough, which can result in dry, dense scones.

More Delicious Recipes

I hope you love this Matcha Scones recipe! If you make it, be sure to leave a comment & a star rating so I know how you liked it!

Matcha Scones With Strawberry Glaze (Dairy Free)

A plate of matcha scones with a drizzle of strawberry glaze.
Matcha scones have buttery flaky layers (yet are dairy-free), a tender center with crumbly edges, a delicious matcha flavor, and a beautiful color. Topped with a fruity strawberry glaze. Easily make them gluten free with one simple swap. 
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 45 minutes
Serving Size 8 scones

Ingredients
 

Matcha Scones

  • 2 cups all-purpose flour use gluten-free if needed, Bob's Red Mill 1:1 works well
  • ½ cup organic cane sugar or white granulated sugar
  • 1 tablespoon matcha powder ceremonial grade preferred
  • 2 ½ teaspoon baking powder
  • ½ teaspoon diamond crystal kosher salt use ¼ teaspoon if using anything else
  • ½ cup frozen dairy-free butter or unsalted butter if not dairy free
  • ½ cup full-fat canned coconut milk plus 1 tablespoon for the tops of the scones
  • 1 large egg
  • 1 teaspoon vanilla bean paste or 1½ teaspoons vanilla extract

Strawberry Glaze

  • cup powdered sugar
  • 1 cup freeze-dried strawberries
  • 1 tablespoon water or non dairy milk plus more as needed to thin

Instructions

  • In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, and kosher salt.
  • Grate the frozen butter into the flour mixture. Mix it in using your fingers (or a pastry cutter) until all the butter is covered in flour and you have pea-sized lumps. Place the bowl in the refrigerator or freezer while you prepare the wet ingredients.
  • In a medium bowl, whisk together the coconut milk, egg, and vanilla. Pour the wet mixture into the dry ingredients. Mix to form a crumbly dough.
  • Transfer the crumbly dough to a lightly floured work surface (or can do this directly in the bowl). Knead the dough until it comes together. Transfer the dough ball onto a baking sheet lined with parchment paper or a silicone baking mat and form it into an 8-inch disc. Cut the dough into 8 equal wedges using a bench scraper or knife.
  • Place the scones in the fridge or freezer for 15 minutes before baking and preheat your oven to 400ºF/200ºC.
  • Space the pieces out so there's room between each one and brush the tops of the scones with a little coconut milk. Bake for 15-20 minutes or until lightly golden brown on the edges. Remove from the oven and let cool.
  • To make freeze-dried strawberry powder, add the freeze-dried strawberries to a food processor or blender until a smooth powder forms.
  • Add the powdered sugar, 3 tablespoons of freeze-dried strawberry powder, and water to a small bowl. Whisk until smooth then drizzle over the top of each scone once cooled.

Notes

1 cup of freeze-dried strawberries makes about 1/4 cup powder, so you’ll have a little bit left over.
See the blog post for helpful tips, storage, and FAQs.

Make It Your Way: Substitutions & Variations

Make gluten-free matcha scones – I’ve had success with this recipe using Bob’s Red Mill’s 1:1 Baking Flour.
No coconut cream? – you can also use high-fat non-dairy milk such as soy milk or cashew milk with a tablespoon of lemon juice or apple cider mixed in to make dairy free buttermilk.
Not dairy free? – use unsalted butter.
Add-ins – white chocolate chips, dark chocolate chips, or dried fruit.

Variations

Matcha scones with raspberry glaze – use ground freeze-dried raspberries in the glaze.
Matcha scones with mango glaze – use ground freeze-dried mangoes in the glaze.

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