Mini matcha scones (vegan, gluten free)

Last week I tried a recipe for matcha rolls with miso lemon glaze from @golubkakitchen, and I loved the bright and grounding combination of toasted black sesame seeds, matcha and lemon.  But sometimes ya don’t want to commit to a long recipe.  So I created a similar version for these little bb scones, which do not take time to rise.  Don’t let the green scare you, it’s colored with matcha.  All good things are green: plants, tree frogs, Shrek, guacamole.  Give it a chance.  Recipe adapted from my chocolate rosemary scone recipe~ 

Mini matcha scones 

1 3/4 cup buckwheat flour (I used Bob’s Red Mill)

1/4 cup coconut flour

2 T matcha

1 3/4 tsp baking powder

1/8 tsp sea salt

1 flax egg (1 T flaxseed meal whisked with 2 1/2 T water)

1/2 cup tahini (sesame seed butter)

1/2 cup maple syrup

1/4 cup almond milk or water

Zest of 1 lemon

Method

1. Preheat the oven to 350 F, grease or line a baking
   sheet with parchment andprepare the flax egg, setting aside to thicken about 5 min
2. Combine dry ingredients in a bowl, and whisk wet in a separate small bowl.  Add the flax egg to the wet once thickened
3. Add wet to dry and stir until combined, it will be very thick
4. Divide the dough into 3 balls, about the size of 1 cup each, and flatten into discs, about 4 1/2 inches in diameter and 1/2 inch tall
5. With a wet chef’s knife, slice each disc into 8 even wedges and separate on the pan (so cute)
6. Bake for 16-19 minutes, or until golden on the bottom.  Flip the pan halfway for even baking

Glaze it up:

Matcha lemon glaze

1 T lemon juice (from half a lemon)

3 T tahini

1 1/2 tsp matcha

1 T+ 2 1/2 tsp  maple syrup

1/4 tsp mellow white miso

1-3 T canned coconut milk or almond milk

Method

1. Whisk all ingredients together in a small bowl, adding coconut or almond milk as needed to thin
2. Spoon the glaze onto the scones, and repeat as needed to use it allll
3. Toasted black sesame seeds would be a nice topping, too
4. Sorry this is a boomerang.  But it’s cool 😀