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
Scale
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
