Matcha Vanilla Bean Scones

Matcha Vanilla Bean Scones
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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.

Remember, Matcha tea is the whole green tea leaf ground up into a fine powder. It’s very high in anti-oxidants, fiber, and metabolism-boosting compounds. It’s my favorite.

I’ve included the option of either sugar or erythritol (if you are diabetic). I have also included full fat coconut milk to impart a creamy/buttery taste, but this is a saturated fat – so these scones are an occasional sweet treat for me. You could sub with a low-fat coconut milk if you prefer.

The green color that it imparts to recipes is so pretty for an occasion that calls for something green:)




  • 2tbsp organic powdered sugar
  • 4 tbsp culinary coconut milk
  • 1 vanilla pod, scraped out


  1. Pre-heat oven to 375 F (or 350 convection)
  2. Mix the dry ingredients and vanilla in a large bowl with a whisk.
  3. Cut the vegan butter 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.
  4. Add the coconut milk and vinegar and blend with a wooden spoon until a semi-sticky mixture has formed.
  5. Use your hands to scoop out small balls of dough (gets messy) and place them 2-3 inches apart on a greased baking sheet.
  6. Bake for 18-20 minutes, or until the tops are beginning to crack and brown.
  7. Mix the icing ingredients in a small bowl and pour into an icing bag. Ice scones while still warm.
  8. These scones are best eaten the day of baking, but will keep in an air tight container for a day.
  9. Enjoy your matcha vanilla bean scones!

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