DifficultyIntermediate

My first impression of these scones was that they tasted like a giant chocolate chip cookie with a matcha kick. These are incredibly easy to make, as easy to make as chocolate chip cookies in fact, and a lot less sweet as well. These will no doubt become a breakfast/teatime scone go-to in your house as they have mine.

Yields12 Servings
Prep Time50 minsCook Time22 minsTotal Time1 hr 12 mins
 2 ¼ cups all purpose gluten free flour blendI prefer Namaste Foods Perfect Flour Blend
 5 tsp aluminum and corn free baking powder
 1 large pinch sea salt
 6 tbsp coconut sugar
 ½ cup refined coconut oil (I use Nutiva brand) or vegan butter
 1 vegan egg replacer or egg*
 ¾ cup unsweetened dairy free milk
 1 tsp apple cider vinegar
 heaping 3/4 cup dark, bittersweet or semi-sweet chocolate chips
Matcha Glaze
 ½ cup coconut butter (NOT coconut oil)
 3 tbsp raw local honey or liquid sweetener of your choice
1

Over a large bowl, sift all the dry ingredients (flour thru sea salt). Add the sugar and thoroughly mix the ingredients with your fingers. Using your fingers, cut the coconut oil into the flour mixture until it is the size of large peas and place the flour mixture in the fridge to chill for about 20 minutes.

2

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a separate small bowl, whisk the vegan egg or egg with the milk and cider vinegar. Remove the chilled bowl from the fridge and add the chocolate chips and mix gently with your fingers. Make a well in the centre of the dry ingredients. and then pour the milk mixture into the middle of the flour mixture.

3

Use a fork to mix in the milk/egg* until it forms a nice firm dough that holds its shape. If you find the dough crumbly, add more milk. Form the dough into 2 equal sized dough balls and knead lightly in a little of the gluten free flour blend for about 20 seconds.

*for vegan egg I prefer Namaste Foods Egg Replacer or 1 tbsp chia seeds mixed with 2 1/2 tbsp warm water. Set aside for 15 minutes or so to gel.

4

Take one ball of dough and place on the parchment lined baking sheet and using the palm of your hand, press gently down on the dough ball until you have a thickness of about 1 ½ inches. Take a sharp knife and cut the round in half, then cut those halves into 3’s so that you have 6 triangles in total. Spread this out on the baking sheet and repeat with the remaining dough ball.
5.Place 6 scones on each baking sheet, leaving plenty of space between each scone. Place the second batch of 6 scones in the refrigerator while you bake the first batch. Bake for about 20-23 minutes (or less if your oven runs hot)until they are nice and golden both.

Matcha Glaze
5

Place all of the ingredients in a shallow saucepan. Use a whisk to stir the ingredients over very low heat, until they are melted. This should take about 10-15 minutes. If glaze is still too thick, add a little water to thin. Sift the matcha powder into the mixture and mix well until smooth. Use a large spoon to spoon out the glaze and drizzle over the individual scones.

Ingredients

 2 ¼ cups all purpose gluten free flour blendI prefer Namaste Foods Perfect Flour Blend
 5 tsp aluminum and corn free baking powder
 1 large pinch sea salt
 6 tbsp coconut sugar
 ½ cup refined coconut oil (I use Nutiva brand) or vegan butter
 1 vegan egg replacer or egg*
 ¾ cup unsweetened dairy free milk
 1 tsp apple cider vinegar
 heaping 3/4 cup dark, bittersweet or semi-sweet chocolate chips
Matcha Glaze
 ½ cup coconut butter (NOT coconut oil)
 3 tbsp raw local honey or liquid sweetener of your choice

Directions

1

Over a large bowl, sift all the dry ingredients (flour thru sea salt). Add the sugar and thoroughly mix the ingredients with your fingers. Using your fingers, cut the coconut oil into the flour mixture until it is the size of large peas and place the flour mixture in the fridge to chill for about 20 minutes.

2

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a separate small bowl, whisk the vegan egg or egg with the milk and cider vinegar. Remove the chilled bowl from the fridge and add the chocolate chips and mix gently with your fingers. Make a well in the centre of the dry ingredients. and then pour the milk mixture into the middle of the flour mixture.

3

Use a fork to mix in the milk/egg* until it forms a nice firm dough that holds its shape. If you find the dough crumbly, add more milk. Form the dough into 2 equal sized dough balls and knead lightly in a little of the gluten free flour blend for about 20 seconds.

*for vegan egg I prefer Namaste Foods Egg Replacer or 1 tbsp chia seeds mixed with 2 1/2 tbsp warm water. Set aside for 15 minutes or so to gel.

4

Take one ball of dough and place on the parchment lined baking sheet and using the palm of your hand, press gently down on the dough ball until you have a thickness of about 1 ½ inches. Take a sharp knife and cut the round in half, then cut those halves into 3’s so that you have 6 triangles in total. Spread this out on the baking sheet and repeat with the remaining dough ball.
5.Place 6 scones on each baking sheet, leaving plenty of space between each scone. Place the second batch of 6 scones in the refrigerator while you bake the first batch. Bake for about 20-23 minutes (or less if your oven runs hot)until they are nice and golden both.

Matcha Glaze
5

Place all of the ingredients in a shallow saucepan. Use a whisk to stir the ingredients over very low heat, until they are melted. This should take about 10-15 minutes. If glaze is still too thick, add a little water to thin. Sift the matcha powder into the mixture and mix well until smooth. Use a large spoon to spoon out the glaze and drizzle over the individual scones.

Chocolate Chip Scones with Matcha Glaze (GF Vegan)