Happy Wednesday friends! I finally got around to experimenting with my matcha green tea powder. I originally planned on baking some cookies when at the last minute, I decided to make a batch of Matcha Chocolate Chip Scones instead. These are the perfect dunking partner for your afternoon cup of coffee or tea!
But first, let’s take a quick peek at some of my favorite eats from last week.
A chocolate chip waffle makes the perfect serving vessel for a sweet and savory breakfast sandwich. My syrup is the newly released KNOW Better maple syrup! And in case you’re wondering, it’s delicious!
KNOW Better cupcakes are seriously the bomb! Look at how fudgey and dense these are! They are the perfect size for a mid-morning snack.
I was excited to try one of the naan breads I baked last week. I followed this recipe for the bread but substituted Quest Nutrition Multipurpose baking protein for the Nuzest. My toppings were pretty simple, dairy free mozarella, shredded turkey and some of those fresh figs from my neighbor’s yard!
Who’s ready for to join me for some afternoon tea and Matcha Chocolate Chip Scones!
I used this Certified Organic Pure Matcha Green Tea Powder from Vitacost!
This scone recipe comes together quickly and bakes up in only 15-18 minutes! No need to worry about a strong green tea flavor. The matcha is balanced out nicely by the sweetness from the coconut sugar and the chocolate chips. I hope you enjoy the recipe!
- 2 cups oat flour
- 1 tsp baking powder
- 3 tsp. Vitacost Organic Pure Matcha Green Tea Powder
- ½ tsp. sea salt
- ¼ cup chilled butter
- 2 TBS coconut sugar
- 1 cup unsweetened cashew or almond milk
- ⅓ cup Enjoy Life mini chocolate chips
- Chocolate Glaze
- ¼ cup unsweetened almond or cashew milk
- ¼ cup Hershey's Special Dark Cocoa Powder
- Preheat oven to 400*F.
- In a large bowl, whisk together oat flour, baking powder, matcha powder and salt.
- Using a pastry cutter, cut in the chilled butter until the mixture is crumbly.
- Add coconut sugar and almond/cashew milk.
- Gently stir in your chocolate chips.
- Mix with a wooden spoon until a soft dough is formed.
- Pat or roll the dough until it is 1 inch thick.
- Cut into triangles with a knife.
- Place on a cookie sheet lined with parchment paper.
- Bake for 15-18 minutes until the edges are golden.
- Remove from the oven and let cool on a wired rackrizzle with vanilla bean glaze
- To make the chocolate glaze:
- Whisk together dark cocoa powder, almond milk and sweetener.
- Use a spoon to drizzle the glaze over the scones after cooling slightly.
- Serve immediately.
This grilled Ahi Tuna was spectacular! I found an awesome seafood market just slighly over the South Carolina border that has amazing fish! As you can see, I prefer my tuna more on the rare side to truly enjoy the taste! I’m also putting that 25lb bag of jasmine rice to good use that I picked up at Costco! Any guesses on how long that will last?
Not my typical nightcap before bed, but I simply could not resist sampling one of the mini strawberry cheesecake bites I had made earlier that day! Teaser for now, but I will be sharing the recipe soon!
That’s it for this week’s roundup! See you back here on Friday!