Matcha is one of those things where if you have a craving for it, nothing else will cut it. It’s like chocolate I guess! For some reason also, it’s one of the hardest things to find a vegan and gluten free version of. In baking it can be finicky and is easily affected by temperature and acidity. It browns easily and can be hard to work with.
For this go around I wanted to find a tried and true matcha scone recipe, and one that was preferably vegan already. That way I could simply swap the flour out with a mix which I have a ton of right now anyway and voila! I found these Vanilla Glazed Matcha Scones from Good Saint which sounded exactly like what I was looking for.
The ingredients were simple enough:
- whole wheat flour
- matcha powder
- baking powder
- vegan butter
- mashed banana
- almond milk
- maple syrup
I followed the recipe exactly, except for some reason after I mashed my banana I failed to actually measure it before adding it to the dry ingredients. Perhaps my subconscious was telling me it was the right amount and not to bother? Who knows but it may have been too much.
The dough was quite sticky and soft. It browned on the edges but kept a nice green colour in the inside which was nice.
I cooled the scones and topped them with the recommended vanilla glaze. This was just the pick me up they needed and really improved the overall flavour and even texture.
On their own, the scones were quite dense and chewy. I was surprised by the chewy texture as I used a combination of my gluten free flour mixes which wasn’t too heavy on the starches. In any case they still tasted pretty darn good topped with that bit of icing.
I grew up eating the traditional kind of scone – one heavy on the butter, a little crumbly, more similar to pastry, and perfect with a slather of jam. I’ve tried a few scone recipes recently and they tend to be more moist and have a cake-like batter. These would also fall into these category. If you like chewy and moist scones, give these a go!