Thanksgiving Matcha Cranberry Scones

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/2 cup butter (cold and cubed)
• 3 teaspoons vanilla extract
• 1 egg
• 1/2 cup cashew milk (sub any type of milk)
• 1/2 cup dried cranberries
• 1/3 - 1/2 cup white chocolate chips
• sliced almonds and sanding sugar
• 1 cup powdered sugar
• 1 -3 teaspoon cashew milk (sub any type of milk)
• 1/2 teaspoon vanilla extract
• 2 tablespoons aiya green tea powder

1. Preheat oven to 400°F.
2. Sift and whisk the dry ingredients together.
3. Add the cold and cubed butter to the dry ingredients and cut with a pastry cutter (or two knives) until crumbly.
4. Whisk the wet ingredients together.
5. Add the wet ingredients to the dry ingredients, along with the dried cranberries and white chocolate, until a soft dough forms.
6. Divide the dough in half. Flatten each chunk until the dough is about 3/4 inch thick.
7. Cut the dough into 8 wedges and place on a greased baking sheet, flattening the sides as necessary.
8. Dab the wedges with cashew milk and top with sanding sugar and sliced almonds.
9. Bake for 12-15 minutes, or until the edges are golden brown.
10. For the glaze: mix the powdered sugar, cashew milk, and vanilla extract until smooth.
11. Top the scones with glaze as desired, and enjoy!

flour, baking powder, salt, sugar, butter, vanilla, egg, cashew milk, cranberries, white chocolate chips, almonds, powdered sugar, cashew milk, vanilla extract, aiya green tea powder

Taken from www.food.com/recipe/thanksgiving-matcha-cranberry-scones-533704 (may not work)