Matcha Scones With Strawberry Glaze

dairy free | gluten free option

Main Ingredients

organic cane sugar

df butter


powdered sugar

leavening agents


freeze dried strawberries



coconut milk

1. Mix dry ingredients

In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, and kosher salt.

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.

3. Combine wet and dry ingredients

Whisk together the coconut milk, egg, and vanilla extract. Pour the wet mixture into the dry ingredients to form a shaggy dough.

4. Form into a disc

Knead the dough on a lightly floured surface. Transfer to 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.

5. Bake the scones

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

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

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