We made these colourful matcha scones both vegan and gluten-free, perfect for everyone to enjoy.
They're great sliced in half and filled with jam and custard for the ultimate British-style teatime treat.
Combine gluten-free flour, baking powder, xantham gum and matcha powder in a bowl.
Pour milk, lemon juice, and maple syrup into another bowl, stir, and let the mixture sit for a few minutes.
Add the coconut oil to the flour, mix well, and then rub it in with your fingers until you have a crumbly dough.
Next, incorporate the milk mixture, stir well, and knead the dough by hand inside the bowl until it's smooth, pliable, and soft.
Flatten the dough to a 3 cm (1.2 inches) thick round onto a sheet of baking paper. Cover it with film and let it firm up in the fridge for 15-30 minutes.
Use a 6 cm (2.5 inches) fluted cookie cutter to cut out the scones. Then, re-roll any dough offcuts and cut out more scones.
Bake the scones at 220°C (430°F) for 15 minutes, let them cool down, and serve them sliced in half, filled with jam, vegan spread, or custard.