These matcha scones are buttery, tender, and packed with the earthy flavor of good quality matcha powder.
If you love tea time treats, this matcha scones recipe gives you a bakery style scone with crisp edges and a soft, flaky center.
I started making these after one too many overpriced matcha pastries at my local coffee shop.
A few batches later, I landed on the ratio that gives the deepest green color and the best balance between sweet and slightly bitter.
No fancy equipment needed, just cold butter, a bowl, and a little patience.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 18 minutes |
| Total Time | 33 minutes, plus 15 minutes chilling |
| Servings | 8 scones |
| Difficulty Level | Easy |
These matcha scones would fit right in next to my Chai Scones with Maple Chai Glaze on a weekend brunch table, especially if you love a spiced or tea infused pastry.
Why You’ll Love This Matcha Scones Recipe
Matcha scones hit that sweet spot between a cozy breakfast pastry and something a little more special.
The color alone makes people ask what’s in them.
Once they taste that earthy, slightly grassy matcha flavor against the sweet glaze, they’re hooked.
- Ready in well under an hour, including chill time
- Uses simple pantry staples plus one specialty ingredient, matcha powder
- Naturally vibrant green color with no food dye
- Freezer friendly, so you can bake a fresh batch anytime
- Easy to customize with add ins like white chocolate or almonds
You might also enjoy: Lavender Scones Recipe
Ingredients
You only need a handful of ingredients for these matcha scones, and most of them are already in your kitchen.
The one ingredient worth buying good quality is the matcha itself, since it’s the star of the recipe.
- 2 cups all purpose flour (250g)
- 1/3 cup granulated sugar (67g)
- 2 tablespoons culinary grade matcha powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed (113g)
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons coarse or turbinado sugar, for topping
- 1 cup powdered sugar, for the glaze
- 1 teaspoon matcha powder, for the glaze
- 2 to 3 tablespoons heavy cream, for the glaze
I learned to sift my matcha powder while developing my Vanilla Scones Recipe, and that same trick keeps these matcha scones free of green clumps.
Kitchen Equipment Needed
Scones don’t require anything fancy, but a couple of tools make the process a lot smoother, especially when it comes to keeping the butter cold.
- Large mixing bowl
- Pastry cutter or dough blender
- Bench scraper
- Rimmed baking sheet
- Parchment paper
- Measuring cups and spoons
- Wire cooling rack
- Small mixing bowl for the glaze
Read Also: White Chocolate Raspberry Scones
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make matcha scones or any other scone recipe.
None of these are required, but they make the process easier and give you a better result.
1. Culinary Grade Matcha Powder
Good matcha makes or breaks this recipe.
Culinary grade matcha has a bolder, slightly more bitter flavor than ceremonial grade, which stands up better against the butter and sugar in a scone.
2. Dough Blender
Cutting cold butter into the flour by hand can warm it up quickly.
A dough blender keeps your hands out of the mix, so the butter stays cold and you end up with flakier, taller scones.
3. Half Sheet Baking Pan
A sturdy, heavy gauge half sheet pan bakes scones evenly without scorching the bottoms.
It’s one of those pans that gets used for nearly everything once you own one.
4. Bench Scraper
A bench scraper cuts clean wedges without dragging or squishing the dough, which helps the scones rise tall and even in the oven.
I first started using this same setup while testing my Almond Biscotti Recipe, and it’s now a permanent part of my baking routine.
Step-by-Step Instructions: How to Make Matcha Scones
1. Line your baking sheet
- Line a rimmed baking sheet with parchment paper and set it aside.
- You won’t preheat the oven yet, the dough needs to chill first.
2. Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, matcha powder, baking powder, and salt.
- Whisk for a full 30 seconds to break up any clumps of matcha, since it tends to clump more than regular flour.
3. Cut in the cold butter
- Add the cold, cubed butter to the dry ingredients.
- Use a pastry cutter, dough blender, or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
- Work quickly so the butter doesn’t soften too much from the warmth of your hands.
4. Whisk the wet ingredients
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
5. Bring the dough together
- Make a well in the center of the dry ingredients and pour in the wet mixture.
- Use a rubber spatula or your hands to fold the dough together just until no dry flour remains.
- Do not overmix, a shaggy, slightly rough dough is exactly what you want.
6. Shape and cut the scones
- Turn the dough out onto a lightly floured surface and gently pat it into a disc about 3/4 inch to 1 inch thick.
- Use a bench scraper or sharp knife to cut the disc into 8 even wedges, like slicing a pizza.
- Transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart.
7. Chill the dough
- Place the baking sheet in the refrigerator for 15 minutes.
- While the dough chills, preheat your oven to 400 degrees Fahrenheit.
- Chilling the shaped dough keeps the scones from spreading and helps them bake up tall.
8. Bake the scones
- Remove the baking sheet from the fridge and brush the tops of each scone with a little extra heavy cream.
- Sprinkle the tops with the coarse or turbinado sugar.
- Bake for 16 to 18 minutes, until the scones have risen and the bottoms are lightly golden.
9. Cool the scones
- Let the scones rest on the baking sheet for 5 minutes.
- Transfer them to a wire cooling rack and let them cool for another 10 minutes before glazing.
10. Make the matcha glaze
- In a small bowl, whisk together the powdered sugar and matcha powder for the glaze.
- Add the heavy cream one tablespoon at a time, whisking until you reach a smooth, pourable consistency.
11. Glaze and serve
- Drizzle or spoon the glaze over the cooled matcha scones.
- Let the glaze set for a few minutes before serving.
This same chill, cut, and bake method is one I rely on for my Cinnamon Scones Recipe too, since it’s the most reliable way to get tall, flaky scones every time.
Tips for The Best Matcha Scones
A few small details make a big difference with matcha scones, mostly around temperature and how you handle the dough.
Keep these in mind and you’ll get bakery quality results.
- Use cold butter straight from the fridge, or even freeze it for 10 minutes before cubing
- Don’t skip sifting or whisking the matcha thoroughly, clumps will show up as green streaks
- Handle the dough as little as possible to avoid tough, dense scones
- Chill the shaped wedges before baking for the tallest rise
- Use culinary grade matcha rather than ceremonial grade, it holds up better against the other flavors
These same cold butter tricks are what give my Blueberry Scones Recipe that same flaky texture.
Serving Suggestions
Matcha scones are perfect for a slow morning or an afternoon tea break. I like serving them slightly warm, so the glaze softens just a bit.
They also make a great addition to a brunch spread alongside fruit and something to drink.
- Serve with a warm matcha latte or green tea
- Pair with fresh berries or sliced stone fruit on the side
- Add a dollop of clotted cream or softened butter
- Pack a few in a lunch box for an afternoon treat
For a drink pairing, try my Matcha Lemonade for something cold and refreshing instead.
Variations of Matcha Scones
Once you’ve made the classic version, these matcha scones are easy to customize. A few mix ins or swaps can completely change the flavor profile.
- Fold in 1/2 cup white chocolate chips before shaping the dough
- Add 1/4 cup toasted chopped almonds or pistachios for crunch
- Swap the matcha glaze for a simple vanilla or lemon glaze
- Use black sesame seeds on top instead of coarse sugar
- Fold in fresh raspberries for a fruity contrast to the earthy matcha
If you like the idea of a chocolate and green tea combination, my Chocolate Scones Recipe shares a similar wedge cut base you can build on.
Storage and Reheating
Matcha scones are best the day they’re baked, but they still hold up well for a few days with the right storage.
The unglazed dough also freezes beautifully.
- Store baked, glazed scones in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days if your kitchen runs warm
- Freeze unbaked, cut wedges on a tray, then transfer to a freezer bag for up to 3 months
- Reheat in a 300 degree oven for 8 to 10 minutes to re-crisp the edges
- Avoid microwaving if possible, it softens the texture too much
Read Also: Cherry Scones Recipe
Nutritional Facts
Here’s the approximate nutritional breakdown per scone, based on 8 servings and including the matcha glaze.
Actual values will vary depending on the exact brands and portion sizes you use.
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 190mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 4g
These numbers land close to what you’d find in my Orange Scones Recipe, since the base dough is nearly identical.
Health Benefits of Key Ingredients
Matcha scones are still a treat, but a few of the ingredients bring some genuine nutritional upside along with the flavor.
Matcha in particular stands out among tea powders.
- Matcha powder is rich in antioxidants called catechins, along with L-theanine, which is linked to calm, steady alertness
- Eggs provide protein along with choline, which supports normal brain function
- Butter contains fat soluble vitamins A, D, E, and K
- Heavy cream adds calcium in modest amounts
- Vanilla extract contains trace antioxidant compounds
Another favorite: Honey Lemon Iced Tea Recipe
FAQs About Matcha Scones
1. What does matcha do in scones?
Matcha powder gives the scones their signature green color and earthy, slightly bitter flavor.
It also adds a small amount of caffeine and antioxidants compared to a plain scone.
2. Can I use matcha latte powder instead of pure matcha?
You can, but matcha latte mixes usually already contain sugar and milk powder.
If you use one, cut back on the added sugar in the recipe to avoid an overly sweet scone.
3. Why did my matcha scones turn brown instead of staying green?
This usually happens when the matcha is exposed to too much heat or old, low quality matcha is used.
Baking at a moderate 400 degrees and using fresh culinary grade matcha helps the color stay vibrant.
4. Can I make matcha scone dough ahead of time?
Yes, you can shape the wedges and refrigerate them overnight, then bake straight from the fridge the next morning.
You can also freeze the cut wedges for longer storage.
5. What’s the difference between culinary and ceremonial grade matcha for baking?
Culinary grade matcha has a bolder, slightly more bitter flavor that holds up well against butter and sugar.
Ceremonial grade is milder and more delicate, and it’s usually better saved for whisking into tea rather than baking.
These same tips apply well to my Shortbread Cookies Recipe, another treat where quality ingredients really do make a difference.
Matcha Scones
Ingredients
- 2 cups all-purpose flour 250g
- 1/3 cup granulated sugar 67g
- 2 tablespoons culinary grade matcha powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter 113g, cubed
- 1/2 cup heavy cream plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons coarse or turbinado sugar for topping
- 1 cup powdered sugar
- 1 teaspoon matcha powder
- 2-3 tablespoons heavy cream
Equipment
- Large mixing bowl
- Pastry cutter or dough blender
- Bench scraper
- Rimmed baking sheet
- Parchment paper
- Measuring cups and spoons
- Wire cooling rack
- Small mixing bowl for the glaze
- Rubber spatula
Method
- Line a rimmed baking sheet with parchment paper and set it aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, matcha powder, baking powder, and salt for a full 30 seconds to break up any clumps.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula or your hands to fold the dough together just until no dry flour remains. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a disc about 3/4 to 1 inch thick. Use a bench scraper or sharp knife to cut the disc into 8 even wedges.
- Transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart. Refrigerate for 15 minutes while you preheat the oven to 400 degrees Fahrenheit.
- Remove the baking sheet from the fridge and brush the tops of each scone with a little extra heavy cream. Sprinkle with coarse or turbinado sugar. Bake for 16 to 18 minutes until risen and lightly golden on the bottoms.
- Let the scones rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack and cool for another 10 minutes before glazing.
- In a small bowl, whisk together the powdered sugar and matcha powder. Add the heavy cream one tablespoon at a time, whisking until you reach a smooth, pourable consistency.
- Drizzle or spoon the glaze over the cooled matcha scones. Let the glaze set for a few minutes before serving.
Nutrition
Notes
- Use cold butter straight from the fridge, or even freeze it for 10 minutes before cubing for the flakiest texture.
- Don’t skip sifting or whisking the matcha thoroughly to prevent green clumps and streaks in your scones.
- Handle the dough as little as possible to avoid tough, dense scones.
- Use culinary grade matcha rather than ceremonial grade – it holds up better against the butter and sugar.
- Store baked, glazed scones in an airtight container at room temperature for up to 2 days.
- Freeze unbaked, cut wedges on a tray, then transfer to a freezer bag for up to 3 months.
- Reheat in a 300 degree oven for 8 to 10 minutes to re-crisp the edges and avoid microwaving.
- For variety, fold in 1/2 cup white chocolate chips, 1/4 cup toasted almonds, or fresh raspberries before shaping.
- You can shape the wedges and refrigerate overnight, then bake straight from the fridge the next morning.
- If using matcha latte powder instead of pure matcha, reduce the added sugar to avoid an overly sweet scone.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Matcha scones are one of those recipes that look impressive but come together with basic pantry staples and one good quality ingredient.
Once you nail the cold butter and gentle dough handling, you’ll find yourself making these again and again.
Give this matcha scones recipe a try this weekend, and let me know in the comments how yours turned out.
If you loved them, share this recipe with a fellow matcha fan.
Recommended:
- Raspberry Scones Recipe
- Strawberry Scones Recipe
- Lemon Scones Recipe
- Apple Cinnamon Scones Recipe
- Classic Lemon Iced Tea Recipe
