I think I might have scored with these match vanilla bean scones. It’s not always easy to create a light, buttery vegan scone, but this one gets pretty darn close. I love anything containing Matcha Green tea – and its delicate taste pairs beautifully with vanilla bean.
2 cups gluten-free flour blend ( I used Pamela’s)
1 tbsp baking powder
1/2 tsp salt
2 tbsp Matcha green tea powder
2 vanilla pods, scraped out
1/2 cup Zero
5 tbsp Vegan Spread (I used Earth Balance) – make sure it’s cold
1 1/2 cups culinary coconut milk
1tsp apple cider vinegar
2tbsp organic powdered sugar
4 tbsp culinary coconut milk
1 vanilla pod, scraped out
Pre-heat oven to 375 F (or 350 convection)
Mix the dry ingredients and vanilla in a large bowl with a whisk.
Cut the vegan spread into the flour and use your fingers to break it up and combine it with flour so that you get pea-sized lumps of fat throughout.
Add the coconut milk and vinegar and blend with a wooden spoon until a semi-sticky mixture has formed.
Use your hands to scoop out small balls of dough (gets messy) and place them 2-3 inches apart on a greased baking sheet.
Bake for 18-20 minutes, or until the tops are beginning to crack and brown.
Mix the icing ingredients in a small bowl and pour into an icing bag. Ice scones while still warm.
These scones are best eaten the day of baking, but will keep in an air tight container for a day.