Matcha Scones
A recipe for Matcha Scones! These buttery, flaky scones are flavored with green tea and baked until golden.
Servings 6 -9 Scones
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- 1 1/2 tablespoons (8 grams) matcha green tea powder
- 1/2 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter chilled and diced
- 1 large egg
- 1/2 cup (120 milliliters) heavy cream plus more for brushing
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400˚F (200˚C) and line a baking sheet with parchment or lightly grease.
- In a large bowl, combine the flour, sugar, baking powder, matcha, and salt.
- Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
- Mix in the egg, cream, and vanilla extract until just combined. Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more cream. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
- Place the dough on a lightly floured surface and press into a disc about 3/4 inches (2 centimeters) thick.
- Use a 2 inch (5 centimeter) round cutter to cut out individual scones and place on the prepared baking sheet about 1 inches (2.5 centimeters) apart.
- Bring together the excess dough and cut out as many rounds as possible.
- Brush the tops of the scones with additional heavy cream.
- Bake in the preheated oven until puffed and golden, about 12 minutes.
- Allow to cool for 5 minutes before removing to wire rack. These scones are best the day they are made.