You know it’s officially holiday season when Christmas songs fill the radio, and Starbucks’ red cups start flooding your Instagram feed (not complaining, though!). With this magical season comes one of our favorite holidays: Thanksgiving! Not only is it centered around good food and appreciation of all the wonderful things in your life (#blessed), but you get to eat said food with the people you love most. So give thanks this year with handmade treats like these Matcha Cranberry Scones, because what better way to people’s hearts than with homemade goods? Happy Thanksgiving!



Matcha Scones

  • 2 cups flour
  • 2 Tbsp Aiya Cooking Grade Matcha
  • 2.5 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1/2 cup butter (cold and cubed)
  • 3 tsp 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 (to top)

Glaze (optional)

  • 1 cup powdered sugar
  • 1-3 tsp cashew milk (sub any type of milk)
  • 1/2 tsp vanilla extract



  1. Preheat oven to 400F.
  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!