Matcha Scones

Contributed by: Kay Lee

Adapted from Kintsugi Wellness, Candice Kumai

Yield: 4 Servings

Green is the go-to color that signals antioxidant benefits, and matcha powder is no exception. Matcha tea contains nutrients from the entire green tea leaves that are ground into fine powder. Studies have shown concentrated amount of antioxidants in matcha tea may help stabilize free radicals that damage cells and cause diseases such as breast cancer. Enjoy matcha tea powder in baked goods, lattes, and ice cream, as well as a tea beverage.

Ingredients:

• 2 cups all purpose, unbleached flour
• 1 teaspoon baking soda
• 2 tablespoons high-quality matcha powder
• ¼ teaspoon sea salt
• ½ cup vegan butter, melted
• 1 large egg
• ½ cup unsweetened applesauce
• ¼ cup monkfruit sugar
  

Finishing Ingredients:

• 1 large egg yolk, beaten for egg wash
• 2 tablespoons turbinado sugar
• ¾ cup dark chocolate chips

Instructions:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• In a large mixing bowl, combine flour, baking soda, matcha powder, and sea salt.
• Melt vegan butter in small bowl for about 10 seconds and set aside to cool.
• In medium mixing bowl, whisk together vegan butter, egg, applesauce, and monkfruit sugar.
• Gradually add applesauce mixture to flour mixture and gently mix until just combined.
• Flour hands and turn dough onto floured work surface to form an 8” pie shape.
• With a sharp knife, cut disc into 8 equal wedges and transfer to prepared baking sheet.
• Brush wedges with egg wash and lightly sprinkle turbinado sugar on top.
• Bake until scones have risen and edges turn light golden, about 14-15 minutes. Cool completely.
• Melt chocolate chips in double boiler until almost melted for 60-90 seconds.
• Dip scone edge in melted dark chocolate. Allow to set on wire rack.
• Best enjoyed same day. Can be stored in airtight container up to 3-4 days.
  
  

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