Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 scones
Ingredients:
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3 cup Flourish Buttermilk Protein Pancake Mix
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1 cup whole wheat flour
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2 ½ tsp matcha
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3 teaspoon baking powder
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¼ tsp salt
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¼ cup cane sugar
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½ cup vegan butter, cold
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1 egg, large
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¼ cup double cream
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¾ cup almond milk
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milk to glaze
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Optional toppings : ¼ cup sliced almonds,
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Glaze - 1 cup powdered erythritol
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½ teaspoon Vanilla extract
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3 tablespoon almond milk
Instructions:
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Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
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In a large bowl whisk together Flourish Buttermilk Protein Pancake Mix, matcha, baking powder, salt, and sugar.
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Rub in the cold butter with your fingers until it resembles breadcrumbs.
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In a small bowl whisk together the egg, milk and cream and then pour into your flour mix (if you don’t have cream you can use only milk).
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With your hand, mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
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Turn your dough onto a floured work surface. Knead lightly to give your dough a smooth surface.
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Pat your dough down with your hand until it is around 1 inch thick.
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With a scone cutter cut out your lovely little scones.
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Put on a baking tray, glaze the tops of your scones with some milk and sprinkle sliced almond on top.
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Bake for 20-25 minutes.
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In a medium bowl, combine vanilla, milk and powdered erythritol. Whisk until thick and combined. Drizzle over cooled scones.
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