“Single-serving Scone Mistress” some call me, and when it’s just one scone (ahem, scONE) you’re baking, you can make it whatever flavor you darn well please.

Now that I’ve been 6 months acid reflux medication free, I got cocky as usual, and started drinking coffee. Husband is “how many times do we have to do this”… since coffee is a known trigger of mine, sadly. I got one Starbucks iced coffee and drank it literally all week, little at a time. And guess what, reflux crept back.

Which means, back to matcha for mama then, which is not so bad. Especially when I can ingest it in scone-form 🤤 And you thought this story was going nowhere.

Reflux or no reflux, let me know if you give this one a try!

Print Recipe

3.25 from 4 votes

Single-serving Matcha White Chocolate Scone

Prep Time5

Cook Time25

Course: Breakfast, Dessert, Snack

Keyword: chocolate, easy recipes, gluten-free, low calorie, low sugar, matcha, plant-based, scones, single-serving, small-batch, vegan, white chocolate

Servings: scone

Calories: 224kcal

Ingredients

1 tsp oil (5 g)
2 tsp (nut) milk (10 g) I use unsweetened almond milk
1/2 tbsp maple syrup (10 g)
1/4 tsp vanilla extract
3 tbsp flour (21 g) gf all purpose if desired
2 tbsp oats (10 g) sub 1 tbsp additional flour
1/4 tsp baking powder
pinch of salt
1/2 tsp matcha powder
1 tsp white chocolate chips (5 g) df if desired

Instructions

Preheat oven to 350F and line a baking sheet with parchment.
In a mug or bowl, mix oil, milk, syrup, vanilla.
In a separate mug or bowl, whisk together flour, bp, salt, oats, matcha.
Combine the two adding your dry mix gradually. If it's too dry, add a drop of water, if too wet add a bit more flour. It should resemble oatmeal cookie dough and be able to hold its shape.
Fold in chocolate and plop onto parchment and shape (or leave whatever shape it is and you’ll bake a “drop scone“).
Bake 20-23 minutes and enjoy!