Matcha Scones
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.
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
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
For the Matcha Glaze
- 1 cup powdered sugar
- 1 teaspoon matcha powder
- 2-3 tablespoons heavy cream
Instructions
- 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.
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.
Nutrition
Serving: 1sconeCalories: 290kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 190mgPotassium: 85mgFiber: 1gSugar: 16gVitamin A: 10IUCalcium: 8mgIron: 6mg
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