Thanksgiving Matcha Cranberry Scones

READY IN: 45mins
SERVES: 20
YIELD: 100 100
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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