Blueberry Matcha Scones

What could truly be better than delicious blueberries mixed with sweet matcha? The answer is simple: you could have both of these things in a scone! Whether you consume this popular treat at breakfast or afternoon tea, this twist on a traditional scone is gluten and dairy free, contains just a few ingredients, and takes only a little over a half hour to make!

Ingredients:

• 2 Tbsp Matcha*
• 2 1/2 cups gluten-free all-purpose flour
• 1/2 cup sugar**
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups (10oz) full-fat canned coconut milk
• 1 cup frozen blueberries***

Directions:

1. Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
2. Mix the gluten-free flour, sugar, baking powder, salt, and matcha in a bowl until well-combined.
3. Pour in the coconut milk and stir until a thick dough forms. If your dough is extra-sticky, add more flour. If it’s too dry, add more coconut milk until the dough forms a ball easily.
4. Gently add in the blueberries. It’s okay if they break open! They’ll just make the dough slightly more moist.
5. Form a round disc out of the dough and place on a cutting board to cut into 8 equal-sized triangles. If blueberries escape, just gently pop them back into the dough.
6. Place the scones on the parchment-lined baking sheet and bake for 22 to 25 minutes, or until the scones are golden brown and the blueberries are bubbly. We checked ours at 20 minutes and then added the full extra five.
7. Remove from the oven and let cool. Enjoy!

Notes:

*You can use whatever type of matcha suits your fancy, but the above recipe is specifically for our Organic Matcha. We have also used our Vanilla Matcha, which includes a bit of added sugar, and to adjust for this, we reduced the amount of sugar to 1/3 cup and increased the amount of matcha slightly (about 1 tsp extra). For more blueberry flavor, try our Blueberry Matcha and make the same adjustment for the added sugar.
**Any type of sugar will work, including coconut sugar. If you prefer a less sweet taste, just reduce the amount of sugar to 1/3 cup.
***You can also use fresh blueberries easily in place of frozen!

Store your delicious scones in an airtight bag or container at room temperature for up to two days or in the refrigerator for up to a week. You can also freeze them easily for up to three months (if you don’t eat them all right away, that is)!