Thanksgiving Matcha Cranberry Scones - cooking recipe

Ingredients

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

Preparation

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