▷ Gluten-Free Matcha Lemon Scones #glutenfreerecipe

Gluten-Free » Gluten-Free Matcha Lemon Scones #glutenfreerecipe

Indulge in these delicious Gluten-Free Matcha Lemon Scones for a delightful treat packed with flavor and healthy ingredients.

Delicious Gluten-Free Matcha Lemon Scones Recipe #glutenfreebaking

These gluten-free matcha lemon scones are a delightful treat for spring, with a beautiful green color and a deliciously earthy and rich flavor from the matcha powder. The addition of bright and zesty lemon adds a perfect balance to these tender scones, making them a unique and flavorful option for a sweet treat. The recipe is easy to follow and the result is a batch of scones that are not only visually appealing but also incredibly tasty.

The combination of Cup4Cup Multipurpose Flour, almond flour, matcha powder, and other ingredients creates a scone that is both gluten-free and full of flavor. From the preparation of the dough to the icing on top, every step is carefully laid out to ensure the perfect result. Whether you’re a fan of matcha or just looking for a new scone recipe to try, these gluten-free matcha lemon scones are sure to impress with their unique taste and lovely presentation.

Zesty Citrus Delight: Indulge in Gluten-Free Matcha Lemon Scones

who would have thought green scones could taste so good these matcha lemon scones are a bit earthy with a nice green green tea flavor and bright sweet lemon icing on top it’s the perfect combination they are so good and that’s what I’m making today hi this is Carolyn and this is the chili baked glutenfree.

Podcast and YouTube channel and I’m making green tea no I’m making matcha scones with lemon they are so good you’re going to want to make them so stay tuned stay tuned I don’t know why I think I have commercials so stay stay with me today and I’ll show you how to make them thanks for being here if you haven’t been here before I make.

Traditional bakes gluten-free that’s what I like to do so you can serve them to anybody and you can make all kinds of amazing stuff you can’t buy in the store okay let’s talk ingredients in equipment you just need a standard cookie sheet and basic stuff to make scones you do need some matcha powder there’s a whole bunch of different kinds out there this.

One’s like a loose matcha powder this is the one I use today it’s the Trader Joe’s individual it’s a very bright green some them are muddier looking than others so depending on which brand you take take use uh your scones will look a little more army green or bright green so that’s a consideration or not and you want to make sure it’s matcha powder not.

Green tea because if you just get green tea it’s not going to be strong enough uh and also you need about three lemons cuz there’s lemon in the scones themselves and we use the zest and there’s some of the icing too so lemons matcha powder the rest of it’s pretty standard stuff all right oh preheat your oven to 400° and let’s get to baking.

We’re starting off the dry ingredients in a large bowl because we’re going to cut the butter in so you want a large bowl it’s two cup I can’t say it two cups of cup for cup gluten-free flour and 1/4 cup almond flour you could use another nut flour or you could use just more of the gluten-free flour and and A3 of a cup of granulated sugar and a.

Teaspoon of sweet rice flour for a little bit of that uh chew we like not chew weatin it it is not wheat but it gives the wheat like mouth feel that’s a mouthful to say anyway so we have half a teaspoon of salt um small grain salt just regular half a teaspoon of baking soda and a teaspoon and A2 of baking powder and then here’s the magic.

Ingredient we have a two teaspoon of matcha powder and let’s whisk this together I can’t say whisk oh my gosh let’s mix this well we don’t want a big chunk of matcha in here looks like it’s pretty good and then we’re going to cut in the butter so this is regular salted butter and it’s half a cup and I cut it into chunks.

Oops and then we’re just going to cut this in with a pastry blender you could use your fingertips you could also use a fork and this is going to take me a minute so I’m going to do this off camera and I’ll I’ll show you what it looks like at the end so I cut in all the butter there are a few larger chunks that you can kind of see there 2 taspo.

Of matcha gives you some matcha flavor but it’s not like a matcha punch to the face so if you want more like to be really matcha you could add another teaspoon or so I didn’t want it that matcha E I want it as a flavor with the lemon and not just so bold an our po so bold and overpowering that you couldn’t taste the lemon so I want them.

To be not quite equal Partners but pretty close so this is a great stage to um stop your scones and you could put it in the fridge you could leave it overnight if you needed to just cover it yeah so if you wanted to make part of the scones the night before then you just pull out this part and do the easy stuff baking which is a really good way.

To do it in two parts but that’s our dry ingredients let’s start the wet ingredients in a kind of a small mixing bowl we’re doing one large egg this is a zest of one lemon it’s about a teaspoon get in there we’re doing um 2 t spons of applesauce remember I add applesauce in place of some of the oil because sometimes gluten-free flour can’t hold.

That much oil and this is buttermilk you could also use sour milk but buttermilk is a little thicker um just so you know you might need a little less if you use soured milk this is a half a cup and then we have 1/4 cup of freshly squeezed lemon juice and this is just a whisk just make sure you break up the egg yolk and then we’re.

Done get get that thing off so let’s combine the wet and the dry this I actually put in the fridge because I forgot I had stuff to do oops but you know what the nice thing about scones is you can make them weight especially if you leave them at this dry stage you could leave them in the fridge for a while in a covered container or an.

Airtight container you could even freeze it and then thaw it and use it okay so we’re adding the wet to the dry let’s get some of this out I’m already making a mess here great I’ll use my trusty Dutch whisk to do this here all right just make sure you have no dry spots and then you’re good to go you may see some chunks of butter which is okay right.

Those little chunks of butter give a scone a nice texture and you don’t want it smooth so today I am going to roll this out often I just use a scoop uh it’s super easy to scoop scones but today I want to roll them out and make them into squares and I’m using my Sil hat to do that and we’re just going to.

Stay okay you want to add enough flour that it doesn’t stick but you may have to add more you don’t want to add a ton cuz you don’t want to really dry them out and I’m using a square cutter today actually I’m going to use this guy cuz I think I’ll get enough more out of them and we’re going to make it about 34 of an inch thick which is about 3/4 of.

My thumb so so that’s fun and just make sure you have enough so it’s not going to stick just add more flour if you need to I do have a rolling pin hey let’s use the tool okay I’m really not exact as long as I can get pretty close with stuff I’m pretty happy all right see what we got going here trying to.

Make it a square shape is there we go okay not great at making a square and then oh that’s pretty good for 3/4 all right and then we just uh make sure you have the sharp end there’s usually a dull end and a sharp end and we’re just going to cut them out oh my gosh look at that guy so cute oh my gosh.

He’s so cute right all right I’m going to cut the whole tray here I don’t know this is a little bit more than an inch apart they will um obviously rise and spread a little bit I’m hoping my don’t go together uh I like using this baking tray cuz it um what am I trying to say here it gets a nice Brown and it Browns.

Quicker I have one that’s insulated and I don’t like the way it Cooks scones so I’m just giving this you could either give it an egg wash or cream this is like a cream wash cuz I didn’t make an egg wash so we’re going to do this instead and then it’ll get help with the Browning on these guys and then while this is still damp uh I like to do a.

Little I don’t know if you call it sparkling sugar sanding sugar I think it looks so cool so that’s what I’m going to be doing with the whole tray yeah and then it’s going in the oven the preheated 400 degree oven for about 10 to 14 minutes if you’re enjoying this uh YouTube video please rate review subscribe I don’t know what’s happening.

With my apron it’s a little CAD wus but um I’m always so happy to have you here thank you thank you for joining me I just I really appreciate it I I don’t know what to say my throat’s being crazy um but I’m going to be here baking I’m going to be here baking twice a mon for my podcast and then more than that for the shorts and I’m going to be baking.

Traditional bakes that are gluten-free and they’re going to taste good they’re going to be baked you can serve to anyone and not apologize for it being gluten-free cuz I don’t want to eat things that taste like garbage so uh if you’re interested in good tasting bakes that just happen to be gluten-free come here and then you can.

Make what you want when you want and have it taste amazing see that’s the best part where are you going to find a bake like today the matcha lemon scones somewhere that it’s gluten-free and tastes delicious I don’t know if you’re going to find it anywhere anyway so this is just my plug to say thank you for being here thank you for joining me you.

Make this fun for me and I get to share what I know and hopefully I’m helping people so here’s the glaze if you choose to make it uh this is the zest of one lemon it’s about a tablespoon no a teaspoon and a cup of powdered sugar and then we’re going to add some lemon juice this is I don’t know a couple tablespoons I may not need all of.

It I’m just going to mix it till it gets to the consistency I want I want it pretty thick cuz I don’t want it to make the so scones soggy so it’s just really not the right instrument but that’s okay we’re just going to keep mixing this is the world’s smallest whisk and this helps get the lumps out if it’s thicker and I can thin it so that doesn’t bother.

Me at all it just takes a little more time and yeah look at all that orange no lemon zest yum okay clearly need a little bit more just be conservative how much juice you add cuz if you make it too loose or too thin um it’s hard to get it thick much easier to start thick and thin it as you go and if you make this in advance sometimes it gets really.

Thick and you might have to add a little bit more lemon juice uh to thin it out before you put on the scones oh gosh okay that’s pretty good I might want a little thinner but I’m just going to let that sit and get the scones out of the oven oh my gosh they smell so good but that’s pretty pretty close to what I want it you can make it thinner.

If you want um you can make more glaze double the recipe triple it whatever I just want um I just want some sweetness but I don’t want it like frosted like a cake okay here they just came out of the oven um they kind of spring back a little bit they are going to be browned on the bottom whoops not that one oh they’re not as brown as I wanted but.

That’s okay um and I’m going to cool them on a rack for a few minutes and then glaze them all right so these have been cooling for a little bit they’re warm uh but they’re they’re they’ve been cooling for a little bit and I’m just going to take a little icing here and just kind of give it like a rough a rough ice and I don’t know I.

Think I like the way that looks kind of rugged looking that’s kind of goofy but that’s how I’m going to do it I did make whoops let me show you what I’m doing here I did uh mix some matcho with lemon juice and I thought oh I’m going to use that in there let me show you what that looks like so I mixed matcha with lemon juice which is like a dark green it’s.

Really matcha flavored so I thought it would look nice as a swirl but I thought it was too much matcha a flavor now if you wanted to you could do like a little dusting of green tea I guess which looks fine I just didn’t need any more green tea so that’s why I didn’t do that and it already has lemon zest you could top with a little more lemon zest but you.

Know that’s optional so I’m going to keep doing this whole tray I’m so excited to eat these they smell amazing oh my gosh they’re so delicious looking actually that’s a lie I already ate one so I know they’re delicious okay I’m finally sitting down to eat this bake I just finished photographing him and what a bummer I had to take a bite out for.

The picture you know that happens so hi Andy so my scone has a bite out of it but check out this beautiful bake it is um nicely green but not crazy green it’s got a nice thick um lemon icing on it with I did decide to put a little lemon rind and a Sprinkle of green tea powder but not too much cuz it already has a lot of green tea taste so it smells like.

Lemon I don’t know what that sound was it smells like lemon um it’s got that nice uh earthy green teen it’s a really nice moist tender scone it’s not oily has a nice Brown bottom the scone itself is lightly sweet with a little bit of that earthy matcha flavor and then the really tart sweet lemon icing is so good it’s so good uh I.

Don’t know how many people like matcha but I love it and boy this is delicious I’m going to eat one more bite yeah I’m going choke here it’s super flavorful um it’s actually beautiful I think kind of lik looks like Grinch scones but really good matcha and lemon is such a good combination these.

Are delicious I’m going to put it down cuz otherwise I’m going to be stuffing my face talking to you the whole time thank you so much for joining me again in the kitchen I hope you enjoy this bake as much as I enjoy enjoyed hanging out with you in the kitchen and showing you this bake I hope I don’t anything Green in my teeth cuz gross anyway it.

Was super uh fun to have you here hope you enjoyed the recipe come back next time uh the next podcast bake is May 1st I’m making mering cookies I’m still hashing out the details as to what what kind of mering I want to do but a homemade mer cookie is nothing like the ones you buy in the tins that are dry and they just crumble into dust this is.

Something entirely different it’s almost like like a marshmallow like texture they are a delight they are yeah they are amazing but they are nothing like the ones you buy in the store so and they’re naturally gluten-free so you need to try one um you need to bake one you should join me next time for that bake in the meantime uh bake something.

Gluten-free and delicious oh my gosh these are amazing I’m going to eat more than one for sure mhm no hey hey hey come here come here come here come on you can’t no you can’t get crazy he’s getting crazy I got to go next time I’ll see you soon you no and you you can’t eat that come here buddy come on up see Daisy up come.

On you can have this one can I have a kiss kiss can I get it there he goes a