2tsp(nut) milk(10 g) I use unsweetened almond milk
1/2tbspmaple syrup(10 g)
1/4tspvanilla extract
3tbspflour(21 g) gf all purpose if desired
2tbspoats(10 g) sub 1 tbsp additional flour
1/4tspbaking powder
pinch ofsalt
1/2tspmatcha powder
1tspwhite 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!
Notes
To make a quick icing mix together 1 tbsp (7 g) powder sugar with 1 tsp (7 g) maple syrup and drizzle on your cooled scone.