Matcha Scones Recipe
If you have a soft spot for warm baked goods with a touch of green tea magic, you are going to adore these Matcha Scones. They perfectly blend the earthy, vibrant notes of matcha powder with the buttery, crumbly texture of classic scones. These beauties are a wonderful way to brighten up your breakfast or tea time with a subtle yet unforgettable flavor that’s both sophisticated and comforting. Whether you are new to matcha or a seasoned fan, these scones offer a delightful twist to a beloved treat that’s simple, elegant, and utterly delicious.
Ingredients You’ll Need
The ingredients in this Matcha Scones recipe are straightforward but essential to balance flavor, texture, and that irresistibly bright green color. Each component brings something special — from the smooth richness of butter and cream to the wonderful earthiness that matcha powder delivers.
- All-purpose flour (240 g): The base for tender, flaky scones; provides structure without heaviness.
- Granulated sugar (100 g): Sweetens just enough to complement the slight bitterness of matcha.
- Matcha powder (1 tablespoon): Use ceremonial or high-quality culinary grade to get that vivid color and authentic flavor.
- Baking powder (1 tablespoon): Gives your scones the perfect lift and lightness.
- Salt (1 teaspoon): Balances sweetness and enhances the overall flavor.
- Unsalted butter (115 g, cold and cubed): Creates flaky layers and a rich mouthfeel when cut into the dough.
- Heavy cream (115 g, plus extra for brushing and icing): Adds moisture and tenderness, making every bite melt in your mouth.
- Large egg (1, cold): Helps bind the dough and enriches the texture.
- Vanilla extract (1 teaspoon): Adds a subtle sweet warmth that complements the green tea.
- Coarse sugar (3 tablespoons): For sprinkling on top to add a delightful crunch and sparkle.
- Powdered sugar (50 g): For the drizzle, providing sweetness and a lovely finish.
- Matcha powder (1/2 teaspoon) for icing: Infuses the drizzle with extra matcha goodness.
How to Make Matcha Scones
Step 1: Prep Your Baking Station
Start by lining a baking sheet with parchment paper; this makes cleanup easy and helps the scones bake evenly. Prepping this early ensures you can place your cut dough right onto the sheet without delay.
Step 2: Mix the Dry Ingredients
In a large bowl, combine your flour, granulated sugar, matcha powder, baking powder, and salt. Stir these together well to evenly distribute the matcha and leavening agents. This ensures every bite of your Matcha Scones has consistent flavor and rise.
Step 3: Cut Butter into Flour
Add the cold, cubed butter to your dry mix. Using a dough blender or clean fingers, work the butter into the flour until it resembles small pea-sized crumbs. The cold butter pieces are key to that delicate flakiness you want in your scones.
Step 4: Whisk the Wet Ingredients
In a separate bowl, combine the heavy cream, egg, and vanilla extract. Whisk until smooth — this mixture brings richness and moisture, binding the dough together.
Step 5: Combine Wet and Dry Ingredients
Make a well in the center of your flour mixture and pour in your wet ingredients. Gently mix until a soft, crumbly dough forms. It’s okay if a few dry bits remain; the dough should hold together softly when pressed.
Step 6: Shape and Cut the Dough
Turn the dough onto a lightly floured surface. With floured hands, press it into a disc roughly 1 inch thick. Then cut the disc into 8 even wedges using a bench scraper or knife. Arrange the wedges on your lined baking sheet, spaced about 2 inches apart.
Step 7: Chill and Preheat
Pop the baking sheet with your scone wedges into the refrigerator while you preheat the oven to 400°F (200°C). Chilling helps the scones hold their shape and improves flakiness.
Step 8: Brush and Sugar the Tops
Just before baking, brush a thin layer of heavy cream over the scones. Then sprinkle them with coarse sugar for a lightly crunchy, pretty golden topping.
Step 9: Bake
Bake the scones for 18-20 minutes until their tops turn lightly golden brown. Once done, leave them on the baking sheet until they firm up enough to move without breaking.
Step 10: Prepare and Drizzle the Icing
Make your matcha icing by whisking powdered sugar, matcha powder, and heavy cream until thick but pourable. Use a piping bag or spoon to drizzle it over each cooled scone, adding an elegant and sweet matcha finish.
How to Serve Matcha Scones
Garnishes
For a simple yet stunning touch, sprinkle extra matcha powder or edible flower petals around your scones when serving. A dollop of whipped cream or clotted cream alongside enhances that fresh, creamy contrast to the scone’s texture.
Side Dishes
Pair these scones with light, refreshing sides like fresh berries, citrus segments, or a small bowl of yogurt. A cup of green tea or jasmine tea complements the tea-infused flavor seamlessly for an inviting and harmonious tasting experience.
Creative Ways to Present
Turn your Matcha Scones into an afternoon tea centerpiece by arranging them on a tiered serving platter decorated with green leaves and pastel linens. You can also sandwich them with lemon curd or sweet red bean paste for a playful fusion twist.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Matcha Scones tightly in plastic wrap or place them in an airtight container. They’ll keep their freshness for 2-3 days at room temperature, perfect for quick snacks or breakfast.
Freezing
To freeze, let the scones cool completely, then wrap each individually in plastic wrap and place them in a freezer-safe bag. They freeze beautifully for up to 2 months, so you can enjoy these delightful treats anytime a matcha craving strikes.
Reheating
Reheat frozen or stored scones in a preheated oven at 350°F (175°C) for about 5-7 minutes. This revives their crisp edges and warm, fluffy center far better than a microwave, bringing back that just-baked charm.
FAQs
Can I use a different type of tea powder instead of matcha?
Absolutely! While matcha offers a unique flavor and vibrant color, you can experiment with other finely ground green teas or even powdered chai for different aromatic profiles. Just adjust the amount depending on the tea’s strength.
What’s the best grade of matcha to use for these scones?
For the best flavor and color, use ceremonial grade or high-quality culinary grade matcha. Lower-grade powders may taste bitter or dull the vibrant green hue that makes these scones so special.
Can I make these scones dairy-free?
Yes! Substitute the butter with a firm vegan butter and replace heavy cream with full-fat coconut milk or another creamy plant-based milk. The texture may vary slightly but will still be delicious.
How do I know when the scones are done baking?
Look for lightly golden brown tops, and a firm but tender feel when gently touched. The scones should rise well and not be too wet or doughy inside.
Is it better to eat these scones warm or at room temperature?
They taste amazing either way. Warm scones have a melt-in-your-mouth softness, while room temperature lets the flavors mellow and set. Drizzling icing is lovely on both!
Final Thoughts
These Matcha Scones have quickly become one of my all-time favorites to bake and share. The perfect balance of rich buttery texture with that unmistakable matcha earthiness feels both elegant and comforting. Whether you’re enjoying a quiet morning or impressing friends at tea time, these scones bring joy with every bite. Trust me, once you try them, they’ll hold a special place in your recipe rotation too!
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Matcha Scones Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delight in these fluffy, buttery Matcha Scones with a delicate green tea flavor, topped with a sweet matcha icing. Perfect for an elegant breakfast or afternoon tea treat, these scones combine the earthy taste of matcha with a tender crumb and a sparkling sugar crust.
Ingredients
Scone Ingredients
- 240 g all-purpose flour
- 100 g granulated sugar
- 1 tablespoon matcha powder (ceremonial grade or high-quality culinary grade)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 115 g unsalted butter (cold and finely cubed)
- 115 g heavy cream (cold)
- 1 large egg (cold)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (for brushing on scones)
- 3 tablespoons coarse sugar (for sprinkling)
Icing Ingredients
- 50 g powdered sugar
- 1/2 teaspoon matcha powder (ceremonial grade or high-quality culinary grade)
- 4 teaspoons heavy cream
Instructions
- Prep: Line a baking sheet with parchment paper and set aside to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, granulated sugar, matcha powder, baking powder, and salt. Stir well to blend all dry components evenly.
- Cut Butter Into Flour: Add cold, cubed unsalted butter to the flour mixture. Toss lightly to coat pieces, then use a dough blender or your fingers to break butter into pea-sized bits, ensuring a crumbly texture that will help create flaky scones.
- Mix Wet Ingredients: In a separate bowl, whisk together cold heavy cream, the cold large egg, and vanilla extract until smooth and combined.
- Add Wet Mixture: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until a soft, crumbly dough forms. It’s okay if there are some dry spots; the dough should hold together when pressed.
- Press Dough Together: Turn dough onto a lightly floured surface. With floured hands, press and pat the dough into a flattened disc about 1 inch thick.
- Cut Dough: Use a bench scraper or a sharp knife to divide the dough into 8 equal wedges. Transfer each wedge to the prepared baking sheet, spacing them about 2 inches apart to allow for rising.
- Chill and Preheat: Place the baking sheet in the refrigerator to chill the scones while you preheat the oven to 400°F (205°C). Chilling helps the scones hold their shape during baking.
- Brush Scones: Just before baking, brush the tops of each scone with a thin layer of heavy cream and sprinkle generously with coarse sugar to add crunch and shine.
- Bake: Bake for 18-20 minutes or until the scones have risen and the tops turn lightly golden brown. Remove from oven and let them cool on the baking sheet until firm enough to transfer to a wire rack.
- Mix Icing: In a small bowl, whisk together powdered sugar, matcha powder, and heavy cream until thick but pourable. Adjust the consistency by adding more cream or powdered sugar as needed.
- Drizzle Icing: Transfer the icing into a piping bag with the tip cut off, then drizzle over the cooled scones in decorative patterns. Alternatively, spoon dollops of icing on top for a rustic look. Allow icing to set slightly before serving.
Notes
- Use high-quality matcha powder for the best flavor and vibrant green color.
- Keep the butter and cream cold to ensure flaky scones.
- Do not overmix the dough to maintain lightness and tenderness.
- Chilling the dough before baking helps the scones retain their shape and rise better.
- Store baked scones airtight at room temperature for up to 2 days or freeze for longer storage.
- Reheat scones briefly in a warm oven before serving to refresh texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Japanese-inspired, Western
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 13 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: matcha scones, matcha recipes, green tea scones, breakfast scones, tea time treat, easy scones, baked goods
