Super Matcha Scones

Super Matcha Scones
  • 2 cup All Purpose Gluten-Free Flour + Extra For Sprinkling
  • 2 tsp Baking Powder
  • 1 tbsp BõKU Matcha Green Tea
  • 1/2 tsp Baking Soda
  • 1 tsp Xantham Gum
  • 1 cup Coconut Oil, Melted
  • 1 tsp Vanilla Extract
  • 1 tbsp Maple Syrup
  • 1/4 cup Non-Dairy Milk (such as almond milk)
  • 1 cup Blueberries
  1. Preheat oven to 400F and grease a baking sheet.
  2. In a large bowl, whisk all dry ingredients together.
  3. In a small bowl or cup, mix all wet ingredients together. Pour into large bowl, stirring until thoroughly combined. Use your hands to knead dough.
  4. If batter is too dry to knead into a ball, add 1-2 more tablespoons of milk Fold in blueberries.
  5. Sprinkle extra flour on a clean surface. Form batter into ball and flatten on surface until it’s 2″ thick, keeping the edges round.
  6. Use a sharp knife to slice dough into 6 triangles (3 cuts across). Place pieces on baking sheet.
  7. Bake for 15 minutes, or until edges are golden brown. Remove from oven and let cool for at least 15 minutes before serving