Matcha Scones
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These Matcha Scones are not only flaky and tender, but they also got a slightly bitter taste and beautiful vibrant green colour from matcha. These buttery scones can be whipped up in a flash and served warm with jam and cream.
Nothing goes better with a pot of tea than a delicious scone. That’s when I thought why not combine both? So I put tea inside the scone!
And as a matcha lover, I decided to go with my beloved matcha powder. Using my previous English Style Scones for the base dough, all you need to do is to add a little bit of matcha powder to the dry ingredients.
These Matcha Scones are so simple to make, flaky, tender, with a slight bitterness from the matcha. They are just begging to be cut open and enjoyed fresh and steaming from the oven.
For the ultimate indulgence, cut one in half and fill it with cream and your favourite jam or jelly. Then, steep your tea on the side and get ready for the ultimate teatime treat!
Make Ahead of Time
Scones are the best when they are fresh and warm from the oven. You will want to bake them off at the last minute. If you would like to get ahead, you can make and shape the dough ahead of time and leave them in the fridge overnight. Or you can freeze them on a baking sheet, transfer the frozen unbaked scones to a ziplock bag, and bake them straight from frozen, adding a couple of minutes to the baking time.
Baking Tips
- Use cold ingredients. Similar to making pie crust, using cold ingredients prevent the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result. Keep your butter, egg, and milk in the fridge until you are ready to make your scone dough.
- Keep the dough cold. Do not allow the dough to get too warm. Keep it as cold as possible until they are ready to go into the oven. This will make them rise better.
- Don’t overmix. Mix just until the flour almost disappears and you’ll be left with flaky layers and a nice, tender scone.
- Don’t twist your cutter. Make sure not to twist your cutter when pressing down as this can make the scones wonky when they bake. This ensures the walls of the scones aren’t sealed so they can rise straight up and evenly.
The Best Ways to Enjoy Them
These Matcha Scones are lovely with whipped cream or traditional clotted cream and preserves like the strawberry jam I used here. Having said that though, they can also be paired with other ingredients to create different flavour variations. Here are some ideas of what you can add as add-ins or toppings for these Matcha Scones.
- Citrus. Grate orange or lemon zest into the dough. Or you can make a simple glaze of powdered icing sugar with the zest on top of the scone for extra flavour. You can also use lemon curd or orange curd for the topping.
- Butter. Spread the scones with butter straight from the oven.
- Red bean paste and butter. Ang butter or red bean paste with salted butter is an interesting flavour combination that has become a hot trend in the past year or so all over Korea. It tastes like a combination of butter and jam, but a bit nuttier in flavour.
- Dried fruit. Dried fruits such as cranberries or raisins are a wonderful addition to scones.
More Matcha Recipes
- Eggless Matcha Tiramisu Cake
- Matcha Panna Cotta
- No-Bake Matcha White Chocolate Cheesecake
- Almond White Chocolate Matcha Cookies
- Matcha Pancakes
- Iced Matcha Latte
Matcha Scones
Tap or hover to scale!
Ingredients
- 1 2/3 cups (200 gr) cake flour
- 2 tbsp (15 gr) matcha powder
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp (37 gr) granulated sugar
- 1/4 cup (55 gr) cold unsalted butter, cubed
- 1/2 (25 gr) egg
- 1/4 cup (60 ml) cold milk
Egg Wash
- 1/2 egg
- 1/2 tbsp milk
Instructions
- Preheat oven to 410F/210°C. Line a baking sheet with parchment paper or silicone mat.
- In a large bowl, sift in cake flour, matcha powder, baking powder, and salt. Add granulated sugar and mix to combine.
- Add cold butter to the flour mixture. Use a pastry cutter or bench scraper or your fingers to cut the butter into fine crumbs.
- Make a well in the center of the mixture. Pour egg and cold milk. Use a spatula to combine the dough until well incorporated.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour. Roll the dough with a rolling pin into 1-inch/2.5 cm thickness. Using a bench scraper, cut the dough into 2 even pieces. Stack one part over the other. Press slightly and roll the dough again. Roll and stack the dough 2-3 more times.
- Roll the dough into 1-inch/2.5 cm thickness. Cut into 2.4-inch/6 cm rounds with a biscuit cutter. Make sure to press the cutter straight down and not twist your cutter during cutting.
- Place the scones onto the prepared baking sheet.
- In a small bowl, mix together egg and milk to make the egg wash. Brush the tops with egg wash.
- Bake the scones for 15 minutes until risen and golden on top.
- Eat warm or cold on the same day of baking, generously topped with jam and cream.
Really good as is. I usually think matcha recipes in the US don’t have enough matcha flavor, and I added a bit more than this recipe called for, but I won’t in the future–the amount called for is perfect. very flavorful cookies!
Thanks for the feedback John 🙂