Vegan Matcha Sesame Scones
Servings 6
Equipment
- Mixing bowls
- box or cheese grater / microplane grater
- Spatulas
- parchment paper
- bench scraper or sharp knife
- Rolling Pin
- baking tray
- sifter
Ingredients
DRY INGREDIENTS
- 309 g (2 cups) all purpose flour sifted + more for handling the dough
- 1 tbsp culinary grade matcha powder sifted
- 2 tsp baking powder sifted
- 205 g (¾ cup) granulated sugar
- 1 stick (8 tbsp) vegan butter cold or frozen (see notes)
- 1 tsp kosher salt (or sub ½ tsp for fine salt)
- black sesame seeds
LIQUID INGREDIENTS
- 95 g (½ cup) non-dairy unsweetened milk cold
- 1 tsp apple cider vinegar or lemon juice
- 2 tsp vanilla extract
Instructions
- Freeze your stick of butter into the freezer an hour in advance (or overnight). When you are ready to prep the ingredients for baking, using a box grater, grate the stick of butter into shreds. Stick it back into the freezer or refrigerator to keep the butter cold. (See notes for an alternative method)
- In a large mixing bowl, sift the dry ingredients and mix until well combined. In a separate bowl, whisk all liquid ingredients. Set the liquid ingredients aside.
- Drop the shredded butter into the dry ingredients. Using your clean hands, massage the butter into the mix. Massage into the dry ingredients until all the butter is incorporated - it should have a resemblence to a "damp sand" consistency. Be sure to work fast, as the warmth of your hands will affect the temperature of the butter. If you feel, in any way, that your butter is softening - place your mix into the freezer for 15-20 minutes to let it cool down.
- Pour the liquid ingredients into the dry butter mixture and fold (using a spatula or your hands) until it forms into a dry looking dough. The dough might look dry (or fall apart) which is completely normal. As you press the dough with your hands, it should be able to combine. Massage through until all the dough pieces are hydrated. Do not overwork.
- Place your dough back into the fridge for 20 minutes covered to let the butter set and stay cold.
- Preheat the oven to 375°F. Prepare a baking tray lined with parchment paper. Set aside.
- On a clean surface, dust flour on the counter and your rolling pin. Roll out your dough into about ½ inch thick. Be sure to roll out in one direction. Shape is up to you, I found it easier to work with a rectangle. Using a bench scraper or sharp knife, divide the dough into four pieces. If you find that your dough is sticking on the rolling pin or the surface, lighty dust with flour.
- Stack the pieces on top of each other and flatten with a rolling pin and roll out to ½ inch thick again. Roll out in one direction and fix the edges to form an evenly shape rectangle. This is called laminating your dough, which will create the flaky layers of the scone.
- Using a sharp knife or bench scraper, divide into 6 pieces (or desired size). You can also use a round cookie cutter for a circle shaped scone or cut into triangles for the traditional look. Line on a baking tray widely spaced apart (they will spread and expand).
- Generously sprinkle on sesame seeds on top of the scone.
- Bake in the oven for 25-30 minutes or when the scones turn golden brown on the exterior.
- Best eaten fresh with your favorite jam. Store in an airtight container for storage.
Notes
Dough & butter method alternative - If you are not comfortable using a box grater for handling the cold butter, you may use a pastry cutter (or fork) to mash with the dry ingredients. Be sure to work fast as the warmth of your hands will affect the texture of the butter.
Use a food processor - If you own a food processor, you can skip the "freezing the butter" method. Using refrigerated cold butter, slice up your cold butter into pieces and place in the food processor. Add in your dry ingredients and pulse until the butter and ingredients are well combined.
Always keep your butter and dough cold - Why? This is what will give the scone the "flaky" and crumbly texture. If your dough or butter is too soft, it may yield into a different result.