Low-glycemic walnut matcha scones made with almond flour and flax. Egg-free, fibre-rich, and perfect for cancer-conscious baking.

These walnut matcha scones are lightly sweet, grounding, and blood-sugar steady. Made with almond flour, flax, and matcha, they’re a plant-based take on a cozy classic — without refined sugar or white flour.

Flourless walnut matcha scones arranged on parchment paper, drizzled with white glaze and topped with chopped walnuts.

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What Makes It An Anti-Cancer Recipe:

Matcha (Green Tea Powder)
Matcha is rich in catechins, particularly EGCG (epigallocatechin gallate), which has been widely studied for its antioxidant and anti-inflammatory activity. Research suggests green tea polyphenols may support cellular protection and help modulate pathways involved in oxidative stress. (see study here

Walnuts
Walnuts contain ellagic acid, polyphenols, and omega-3 fatty acids. Studies have linked walnut consumption with improved markers of inflammation and favourable shifts in gut microbiota composition. Some research suggests walnut intake may influence pathways associated with cancer growth and proliferation. (see study here)

Flaxseeds
Flaxseeds are one of the richest dietary sources of lignans. Lignans have been studied for their potential role in hormone modulation and antioxidant activity. (see study here

Ground flax also provides soluble fiber, which supports blood sugar regulation and gut health.

Almond Flour
Almonds contain vitamin E, polyphenols, and fibre. Diets rich in nuts have been associated with improved metabolic health and reduced inflammation markers in observational research.

Cinnamon
Cinnamon has been studied for its role in glucose metabolism and antioxidant capacity. Certain compounds in cinnamon have demonstrated anti-inflammatory properties in laboratory settings.

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Close-up of a flourless walnut matcha scone with creamy glaze drizzle and chopped walnuts on parchment paper.

Why This Version Is More Cancer-Conscious

Traditional scones are typically made with white flour, refined sugar, and butter — creating a high-glycemic, low-fibre baked good that can spike blood sugar.

This version intentionally swaps:

White flour → Almond flour + coconut flour
This lowers glycemic load while increasing fiber and healthy fats.

Refined sugar → Monk fruit (optional)
Monk fruit provides sweetness without raising blood glucose.

Eggs → Flax egg
Flax adds fibre and lignans while keeping the recipe plant-based and hormone-supportive.

Seed oils → Coconut oil
Coconut oil is more heat-stable than many refined seed oils used in conventional baking.

The result is a scone that feels comforting and indulgent — but is structured around metabolic steadiness and nutrient density.

FAQ

Why avoid eggs?
Eggs are what I consider a grey-zone food.
In a pinch, using 2 eggs in this recipe is absolutely fine — especially when baked (rather than fried at high temperatures).
Some research has linked higher egg consumption — particularly frequent intake — with increased all-cause and cancer mortality. (see research here)
As always, context, dose, and overall dietary pattern matter. This recipe defaults to flax because it increases fibre and lignans, and keeps the structure fully plant-forward. But if you occasionally use eggs, I wouldn’t overthink it.
Are walnuts necessary?
They add texture and polyphenols, but you can substitute any other kind of chopped nuts or omit them entirely.
Is matcha safe for someone with cancer?
We love using matcha in our recipes because green tea polyphenols have been widely studied for their potential anti-cancer activity in laboratory and observational research. That said, matcha is not a treatment — it’s one supportive ingredient within an overall cancer-conscious dietary pattern. As always, individual tolerance and caffeine sensitivity vary.

Reminder: Cook With Intention

This is your reminder that your intentions ripple into the food you make. The pace you choose, the care you bring, and the way ingredients are prepared all become part of the nourishment — not just physically, but energetically too.
ⓘ Why is this important?

The Glycemic Load Breakdown

Estimated Glycemic Load per serving: 4–6
This recipe has a Glycemic Load in the low category (0–10).

How GL is calculated:
Glycemic Load = (Glycemic Index × grams of carbohydrates per serving) ÷ 100

Because almond flour and flax replace refined flour, total digestible carbohydrate per serving remains low despite the scone format.

To learn more about why GL matters for cancer-conscious cooking, read my full article:
Why the Glycemic Index Matters When It Comes to Cancer

Walnut Matcha Scones

Low-glycemic walnut matcha scones made with almond flour and flax for a fiber-rich, plant-forward twist on a classic.

Print Pin

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: scones

Calories: 283kcal

Ingredients

US CustomaryMetric

2 tablespoons ground flaxseeds
6 tablespoons water
2 cups almond flour
1/4 cup coconut flour
1/4 cup ground flaxseeds
1 teaspoon baking soda
1 tablespoon matcha powder
1/2 teaspoon cinnamon
2 to 4 tablespoons monk fruit sweetener
4 tablespoon unsweetened plant-based yogurt
2 tablespoon coconut oil - melted
1/2 teaspoon vanilla extract
1/3 cup walnuts - chopped
Vegan glaze - Optional (see notes)

Instructions

In a small bowl, mix 2 tablespoons ground flaxseeds with 6 tablespoons water. Let sit 5 to 10 minutes until thickened.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 1/4 cup ground flaxseeds, 1 teaspoon baking soda, 1 tablespoon matcha powder, 1/2 teaspoon cinnamon, and 2 to 4 tablespoons monk fruit sweetener.
In a separate bowl, combine the flax mixture, plant-based yogurt, melted coconut oil, and vanilla extract.
Add wet ingredients to dry ingredients and stir until a soft dough forms. Fold in chopped walnuts.
Divide dough into 8 portions. Shape into rounds or triangles and place on prepared baking sheet.
Bake 20 to 25 minutes until lightly golden on the edges.
Let cool completely before serving.

Notes

Storage:

Store in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months. Reheat gently in a toaster oven.

Egg substitution:

You can replace the flax mixture with 2 regular eggs if preferred. But please reference the FAQ section to see why eggs are a grey area for cancer-conscious eating.

Flax tip:

Buy whole flaxseeds and grind just before using. Pre-ground flax can oxidize quickly and lose potency.

Oil swap:

Avocado oil can replace coconut oil if preferred.

Sweetness adjustment:

These are lightly sweet. Adjust monk fruit to your preference.

Optional vegan glaze: In a small bowl, gently warm 2 tablespoon coconut butter until smooth. Whisk in 1 to 2 tablespoon powdered monk fruit sweetener and 1 to 2 teaspoon warm unsweetened plant milk until drizzle consistency is reached. Drizzle over completely cooled scones. The glaze will set softly at room temperature.

Nutrition

Calories: 283kcalCarbohydrates: 15gProtein: 10gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 148mgPotassium: 77mgFiber: 7gSugar: 2gVitamin A: 95IUVitamin C: 1mgCalcium: 92mgIron: 2mg