Matcha Scones Recipe
If you have ever wanted to add a vibrant twist to your teatime treats, these Matcha Scones are exactly what you need. Soft, fluffy, and bursting with the subtle earthy sweetness of matcha, these scones not only catch the eye with their lovely green hue but also delight the palate. Each bite offers a perfect balance of tender crumb and slight crispness on the outside, enhanced further by the optional drizzle of luscious matcha icing. Whether you’re a seasoned scone lover or venturing into matcha-flavored desserts for the first time, these Matcha Scones will quickly become a cherished favorite.
Ingredients You’ll Need
Getting the perfect Matcha Scones starts with a handful of straightforward, high-quality ingredients that play crucial roles in shaping their texture, flavor, and appearance. The balance of tart creaminess, rich butter, and the unique green tea powder makes these scones irresistibly delightful.
- All-purpose flour (240 g): The foundation of your scones providing structure and tenderness.
- Granulated sugar (100 g): Adds sweetness and helps with the scone’s golden crust.
- Matcha powder (1 tablespoon for scones, ½ teaspoon for icing): Use ceremonial or high-quality culinary grade for the best flavor and vibrant color.
- Baking powder (1 tablespoon): Ensures your scones rise perfectly, creating that coveted fluffy texture.
- Salt (1 teaspoon): Enhances all the flavors and balances the sweetness.
- Unsalted butter, cold and cubed (115 g): Vital for that rich, flaky crumb and buttery depth.
- Heavy cream (115 g for dough, plus extra for brushing and icing): Moisturizes the dough and contributes to tenderness and richness.
- Large egg (1, cold): Helps bind the ingredients and adds richness.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
- Coarse sugar (3 tablespoons): For sprinkling on top, giving your scones that charming sparkle and extra crunch.
- Powdered sugar (50 g): Needed for the matcha icing to add an elegant finishing touch.
How to Make Matcha Scones
Step 1: Prepare Your Dry Ingredients
Start by lining a baking sheet with parchment paper to prevent sticking and make cleanup easier. Then, in a large bowl, combine your all-purpose flour, granulated sugar, matcha powder, baking powder, and salt. Stir these together thoroughly to make sure that the matcha and leavening agents are evenly distributed. This mix sets the stage for evenly flavored, fluffy scones.
Step 2: Incorporate the Butter
Add your cold, cubed unsalted butter to the dry mix. Toss the butter in to coat it well with flour. Using a dough blender or your fingers, press the butter into small pea-sized chunks. This technique is key because these butter pockets create that wonderfully flaky texture once baked.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the cold heavy cream, egg, and vanilla extract until you have a smooth, homogenous mixture. This blend adds moisture and richness, ensuring your scones stay tender without drying out.
Step 4: Combine Wet and Dry
Make a well in the center of your flour and butter mixture, then pour in the wet ingredients. Gently fold and mix just until combined into a soft, crumbly dough. It’s okay if some flour patches remain; you want the dough to hold together when pressed without overworking it.
Step 5: Shape and Cut the Dough
Turn the dough onto a lightly floured surface and press it gently with floured hands into a disc about 1 inch thick. Use a bench scraper or knife to cut the dough into 8 equal wedges. Place them spaced apart on your lined baking sheet to allow room for rising during baking.
Step 6: Chill and Preheat
Pop the baking sheet into the refrigerator to chill the dough for about 15 minutes while your oven preheats to 400°F. Chilling firms up the butter again, ensuring better rise and flakiness.
Step 7: Brush and Sprinkle
Right before baking, lightly brush each scone with heavy cream and sprinkle coarse sugar on top. This step gives a beautiful golden finish and a touch of crunch.
Step 8: Bake and Cool
Bake for 18 to 20 minutes until the scones are puffed and lightly golden on top. Once out of the oven, allow them to cool on the baking sheet until firm enough to transfer to a wire rack for cooling completely.
Step 9: Prepare and Drizzle Matcha Icing (Optional)
For a luscious finish, mix powdered sugar, matcha powder, and heavy cream in a small bowl until smooth but thick enough to hold form. Adjust the consistency by adding more cream or powdered sugar if needed. Drizzle this icing over the cooled scones using a piping bag or simply spoon it over. This glaze infuses an extra layer of matcha goodness and pretty presentation.
How to Serve Matcha Scones
Garnishes
Matcha Scones are fantastic on their own but garnishing with a light dusting of additional matcha powder, edible flowers, or a few fresh berries adds a refreshing burst of color and flavor. The subtle crunch of coarse sugar on top also complements the soft crumb beautifully.
Side Dishes
These scones pair wonderfully with a dollop of clotted cream or whipped cream and some sweet fruit preserves like strawberry or yuzu marmalade. For a savory contrast, a slice of smoked salmon or cream cheese can also be a surprising yet delightful accompaniment.
Creative Ways to Present
Try stacking Matcha Scones with layers of cream and fresh fruit for an elegant afternoon tea centerpiece. Alternatively, slice them horizontally and make mini breakfast sandwiches with cream cheese and honey. Their vibrant green color also makes them a showstopper on any brunch spread.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Matcha Scones fresh by storing them in an airtight container at room temperature for up to 2 days. This keeps their texture just right—soft inside with a slightly crisp exterior.
Freezing
To enjoy Matcha Scones later, freeze them once cooled by wrapping individually in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well for up to 3 months. Just thaw at room temperature when ready to eat.
Reheating
Warm your scones gently in a preheated oven at 325°F for about 5 to 7 minutes to refresh their soft, fluffy texture. Avoid the microwave if possible, as it can make them rubbery. A quick light toast also works if you prefer a slight crispness.
FAQs
Can I use milk instead of heavy cream in Matcha Scones?
While milk can work in a pinch, heavy cream is preferable for Matcha Scones because it contributes to a richer flavor and tender crumb. If using milk, consider adding a bit more butter to compensate for the reduced fat content.
What type of matcha powder should I use?
For the best color and flavor, choose ceremonial grade or high-quality culinary grade matcha powder. These will provide that beautiful vibrant green and subtle grassy sweetness essential to the classic Matcha Scones experience.
Can I make these scones vegan?
These Matcha Scones rely on butter, cream, and eggs for texture and flavor, so vegan substitutions would require careful adjustments. Plant-based alternatives like coconut cream, vegan butter, and flax eggs might work but will alter the classic texture slightly.
How do I prevent my scones from being dry?
The key is not to overmix the dough and to use cold ingredients. Also, brushing the tops with heavy cream before baking helps keep the scones moist and gives a lovely golden finish.
Is it okay to skip the icing?
Absolutely! The icing is an optional touch to enhance sweetness and visual appeal. The Matcha Scones themselves are deliciously flavorful and tender without it, so don’t feel pressured to add it if you prefer a simpler treat.
Final Thoughts
There’s something truly magical about making and sharing Matcha Scones—each step invites you to slow down and appreciate simple ingredients coming together in a beautiful way. Whether you choose to enjoy them plain, drizzled with matcha icing, or alongside your favorite spreads, they are sure to brighten any moment. I warmly encourage you to give this recipe a try and watch how these delightful green gems become a beloved part of your baking repertoire.
