Ingredients

• 3 cup Flourish Buttermilk Protein Pancake Mix
• 1 cup whole wheat flour
• 2 ½ tsp matcha
• 3 teaspoon baking powder
• ¼ tsp salt
• ¼ cup cane sugar
• ½ cup vegan butter, cold
• 1 egg, large
• ¼ cup double cream
• ¾ cup almond milk
• milk to glaze
• Optional toppings : ¼ cup sliced almonds,
• Glaze - 1 cup powdered erythritol
• ½ teaspoon Vanilla extract
• 3 tablespoon almond milk

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl whisk together Flourish Buttermilk Protein Pancake Mix, matcha, baking powder, salt, and sugar.
3. Rub in the cold butter with your fingers until it resembles breadcrumbs.
4. 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).
5. With your hand, mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
6. Turn your dough onto a floured work surface. Knead lightly to give your dough a smooth surface.
7. Pat your dough down with your hand until it is around 1 inch thick.
8. With a scone cutter cut out your lovely little scones.
9. Put on a baking tray, glaze the tops of your scones with some milk and sprinkle sliced almond on top.
10. Bake for 20-25 minutes.
11. In a medium bowl, combine vanilla, milk and powdered erythritol. Whisk until thick and combined. Drizzle over cooled scones.

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