INGREDIENTS

• Matcha Scones
• • 2 cups flour
• • 2 Tbsp Aiya Culinary Grade Matcha
• • 2 ½ tsp baking powder
• • ½ tsp salt
• • ⅓ cup sugar
• • ½ cup butter, cold and cubed
• • 3 tsp vanilla extract
• • 1 egg
• • ½ cup cashew milk (sub any type of milk)
• • ½ cup dried cranberries
• • ½ cup white chocolate chips
• • Sliced almonds and sanding sugar, to top
• Glaze (optional)
• • 1 cup powdered sugar
• • 1 – 3 tsp cashew milk (sub any type of milk)
• • ½ tsp vanilla extract

DIRECTIONS

• 1. Preheat oven to 400°F.
• 2. Sift and whisk the dry ingredients together.
• 3. Add the cold and cubed butter to the dry ingredients and cut with a pastry cutter (or two knives) until crumbly.
• 4. Whisk the wet ingredients together.
• 5. Add the wet ingredients to the dry ingredients, along with the dried cranberries and white chocolate, until a soft dough forms.
• 6. Divide the dough in half. Flatten each chunk until the dough is about ¾
• 7. Cut the dough into 8 wedges and place on a greased baking sheet, flattening the sides as necessary.
• 8. Dab the wedges with cashew milk and top with sanding sugar and sliced almonds.
• 9. Bake for 12-15 minutes, or until the edges are golden brown.
• 10. For the glaze, mix the powdered sugar, cashew milk, and vanilla extract until smooth.
• 11. Top the scones with glaze as desired and enjoy!