We’ve always been captivated by the vibrant, earthy flavors of matcha, that powdered Japanese green tea packed with antioxidants and a fresh twist on tradition. Our Matcha Scone Recipe fuses this superfood superstar with the buttery goodness of classic scones, creating a delightful treat that’s as Instagram-worthy as it is delicious.
Whether you’re craving a cozy breakfast or an afternoon pick-me-up, these scones offer a simple yet elegant upgrade to your baking routine. We’re excited to share our easy steps that blend cultures and flavors into something truly special.
Ingredients
In our Matcha Scone Recipe, we gather simple yet vibrant ingredients that blend the bold, earthy notes of matcha powder with the flaky, buttery goodness of classic scones. Below, we list the ingredients in the order they are typically used—starting with dry components for mixing, followed by wet ones for incorporation—to ensure a seamless baking process.
Dry Ingredients
- 2 cups all-purpose flour: Sifted to remove lumps and promote even mixing.
- 2 tablespoons matcha powder: High-quality, sifted matcha for its vibrant green color and antioxidant-rich flavor—key to our unique fusion.
- 1/4 cup granulated sugar: Provides a subtle sweetness that balances the bitterness of matcha.
- 1 tablespoon baking powder: Fresh and measured accurately to help the scones rise perfectly.
- 1/2 teaspoon salt: Enhances the overall flavor profile without overpowering the matcha essence.
Wet Ingredients
- 1/2 cup unsalted butter: Chilled and cubed to create those signature flaky layers in our scones.
- 3/4 cup heavy cream: Cold, for binding the dough while keeping it tender—stir gently to avoid overworking.
- 1 large egg: Beaten lightly for an egg wash, adding a golden sheen to the baked scones.
This selection ensures our Matcha Scone Recipe delivers a visually striking, antioxidant-packed treat that’s as delightful to make as it is to enjoy.
Equipment Needed
To seamlessly transition from preparing our ingredients to baking the perfect Matcha Scone Recipe, we rely on a few key pieces of equipment that ensure efficiency and precision in the kitchen. These tools help us achieve the flaky texture and vibrant green hue that make our scones stand out.
- Mixing Bowls: We recommend using at least two medium-sized stainless steel or glass mixing bowls—one for dry ingredients and another for wet ones—to keep everything organized and prevent cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are crucial for our Matcha Scone Recipe, so a set of standard measuring cups and spoons allows us to precisely portion flour, matcha powder, and other components.
- Pastry Cutter or Fork: For incorporating butter into the dough without overworking it, a pastry cutter works best, or we can use a fork as an alternative to maintain that buttery, flaky consistency.
- Baking Sheet: A rimmed baking sheet lined with parchment paper provides even heat distribution and prevents our scones from sticking or burning.
- Rolling Pin: To gently shape the dough, a wooden or silicone rolling pin helps us roll it to the ideal thickness for uniform baking results.
- Oven: Preheat to 400°F (204°C) for optimal results—a reliable conventional or convection oven ensures our Matcha Scone Recipe bakes evenly in about 15-20 minutes.
- Cooling Rack: After baking, a wire cooling rack allows air to circulate around the scones, preventing sogginess and helping them cool quickly for serving.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through the straightforward steps to create our irresistible matcha scones, ensuring a flaky texture and vibrant green hue that delights the senses.
Prepare Ingredients
Before we begin mixing, let’s organize and prepare our ingredients for efficiency. Start by measuring the dry components: in a large mixing bowl, sift 2 cups of all-purpose flour to remove lumps, then whisk in 2 tablespoons of matcha powder for that signature earthy flavor and bright color, followed by 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This ensures even distribution and prevents clumping during mixing.
For the wet ingredients, cut 1/2 cup of unsalted butter into small cubes and chill it in the refrigerator for 10 minutes to keep it cold—this helps create those buttery layers. In a separate bowl, whisk together 3/4 cup of heavy cream with 1 large egg until smooth, setting aside any excess for glazing if desired. Preparing ingredients this way sets the stage for a seamless dough-making process.
Mix Dough
With our ingredients prepped, we combine them to form the dough. In the bowl with the dry ingredients, use a pastry cutter or fork to cut in the cold butter cubes until the mixture resembles coarse crumbs—this step is crucial as it incorporates air for a light, tender scone.
Pour the wet mixture into the dry one and stir gently with a wooden spoon until just combined, taking care not to overmix; overworking the dough can make the scones tough instead of flaky. We aim for a shaggy texture here that holds together when pressed, infusing the dough with the fresh, grassy notes of matcha for a truly aromatic blend.
Shape and Bake
Now we shape and bake for golden perfection. Turn the dough onto a lightly floured surface and knead it briefly—about 4 to 5 times—to bring it together without warming the butter. Roll it into a 1-inch thick circle, then use a sharp knife to cut it into 8 wedges, arranging them on a parchment-lined rimmed baking sheet with at least 2 inches of space between each for even rising.
Preheat our oven to 400°F (204°C) as noted earlier, then brush the tops with a little reserved egg mixture for a glossy finish. Bake for 15 to 18 minutes until the scones are puffed and golden, filling your kitchen with the inviting aroma of toasted matcha and butter—watch closely to avoid overbrowning for that ideal crisp exterior and soft interior.
Shape and Bake
| Step | Time (minutes) | Temperature (°F) | Expected Outcome |
|---|---|---|---|
| Preheat oven | N/A | 400 | Ready for baking |
| Bake scones | 15-18 | 400 | Puffed and golden |
After baking, transfer the scones immediately to a wire cooling rack. Let them cool for 10 minutes to maintain their crisp edges and allow the flavors to settle, then serve warm for the best experience—the subtle bitterness of matcha pairs wonderfully with a cup of tea, making these scones a sophisticated treat that showcases our cultural fusion.
Make-Ahead Instructions
As we perfect our Matcha Scone Recipe, making components ahead of time ensures fresh, flaky results whenever cravings strike. This approach builds on the dough preparation steps outlined earlier, allowing us to maintain that buttery texture and vibrant green hue without last-minute rushes.
Preparing the Dough in Advance
We recommend mixing the dough up to the shaping stage as described in the baking instructions. Once shaped into wedges, follow these steps for optimal make-ahead success:
- Chill the shaped dough: After cutting the dough into wedges, place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. This step helps preserve the flaky layers and enhances the earthy matcha flavor upon baking.
- Freeze for longer storage: For extended planning, arrange the shaped wedges on the baking sheet without touching, then freeze until solid (about 1-2 hours). Transfer the frozen scones to an airtight freezer bag or container. Label with the date to track freshness, as this method keeps the scones’ antioxidants intact and ready for up to 3 months.
Storage and Thawing Tips
Proper storage is key to retaining the scones’ delightful aroma and golden finish. Here’s how we handle it:
- Refrigeration: If refrigerating, ensure the dough stays cold to prevent sogginess. Thaw in the fridge for 30-60 minutes before baking.
- Freezing: Frozen scones offer the most flexibility. Thaw overnight in the refrigerator or bake directly from frozen, adding 2-5 minutes to the original baking time for that perfect puff.
For a quick reference on storage durations and tips, refer to the table below:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigeration | Up to 24 hours | Keep covered to maintain moisture and prevent drying out. |
| Freezing (unbaked) | Up to 3 months | Use freezer-safe bags to avoid freezer burn and preserve the matcha’s vibrant color. |
| Freezing (baked) | Up to 1 month | Cool completely before freezing; reheat in a 350°F oven for 5-10 minutes. |
Baking from Make-Ahead
When ready to bake, preheat the oven to 400°F as per our earlier instructions. If baking from the refrigerator, brush the wedges with egg wash for that glossy finish and bake immediately. For frozen scones, add extra time and monitor closely until they turn golden and aromatic, filling your kitchen with the irresistible scent of fresh matcha scones. This method keeps our recipe convenient yet delivers the same sophisticated treat every time.
Conclusion
We’ve loved sharing this matcha scone recipe and hope it’s become a staple in your baking lineup. It’s a simple way to infuse everyday treats with vibrant flavors and health benefits.
Experiment with our tips to make it your own, and enjoy the satisfaction of homemade goodness that pairs perfectly with your favorite tea. We’re confident it’ll elevate your snacking game every time.
Frequently Asked Questions
What is a Matcha Scone?
A Matcha Scone is a delightful fusion of Japanese matcha green tea and classic British scones. It combines the earthy, antioxidant-rich flavor of matcha with a buttery, flaky texture, making it perfect for breakfast or a snack. This recipe offers an elegant, easy-to-make treat that blends cultures for a unique baking experience.
What ingredients are needed for Matcha Scones?
You’ll need dry ingredients like all-purpose flour, matcha powder, sugar, baking powder, and salt. Wet ingredients include unsalted butter, heavy cream, and a large egg. This selection ensures a visually striking, flavorful scone that’s simple to prepare and packed with antioxidants for a healthy twist on traditional baking.
What equipment is required to make Matcha Scones?
Essential tools include mixing bowls, measuring cups and spoons, a pastry cutter or fork, a rimmed baking sheet with parchment paper, a rolling pin, and a preheated oven at 400°F. A wire cooling rack is also recommended for even baking and preventing sogginess, ensuring precision and efficiency in your kitchen.
How do I make Matcha Scones?
Start by sifting dry ingredients and chilling butter for flakiness. Mix wet and dry components without overmixing, shape the dough into wedges, brush with egg for a glossy finish, and bake at 400°F until golden. Cool on a wire rack and serve warm. The process is straightforward and fills your kitchen with a wonderful aroma.
Can I prepare Matcha Scones in advance?
Yes, prepare the dough up to the shaping stage and chill shaped wedges in the fridge for up to 24 hours or freeze for up to three months. When ready, bake from chilled or frozen, adjusting time as needed. This method keeps scones fresh and flaky for convenient, on-demand treats.
How should I store Matcha Scones?
Store baked scones in an airtight container at room temperature for up to two days, or refrigerate for up to a week to maintain freshness. For longer storage, freeze for up to three months. Thaw at room temperature and reheat in the oven for the best texture and aroma.