If you’re anything like me, you probably think scones are one of those things that sound a lot more complicated than they actually are. I mean, flaky layers, rich buttery flavour. But honestly, these matcha scones with vanilla glaze are so straightforward, you’ll wonder why you ever bought them from a bakery. They’re soft, tender, and just a little bit crumbly, with that delicious earthy matcha flavour that I’m so obsessed with right now (who isn’t?!).
These matcha scones have that perfect balance of a lightly crisp exterior and a beautifully tender, almost melt-in-your-mouth interior. The buttermilk is a non-negotiable for me here! It gives the scones a subtle tang and helps create that airy lightness you want. Plus, the bright green against the sweet vanilla glaze just looks really pretty, which doesn’t hurt. :)
Why You’ll Love These Matcha Scones
- Flaky, tender texture – These scones have a beautiful crumb and distinct layers thanks to cold butter and a light touch.
- Distinct matcha flavour – The matcha powder isn’t just for colour; its earthy notes shine through and balance the sweetness.
- Quick and easy to make – You’d genuinely never guess how little effort these take! Just 15 minutes of prep.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Matcha powder, I prefer a good quality ceremonial or culinary grade
- Unsalted butter, cold
- Buttermilk, cold
- Vanilla extract
- Powdered sugar
- Milk
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Pastry blender (optional, or use your fingertips)
- Bench scraper or large knife
- Large baking sheet
- Parchment paper
- Wire cooling rack
Matcha Scone Baking Tips
- Use good quality matcha – The flavour and vibrant green colour of your scones will really depend on the quality of your matcha powder. I always reach for a ceremonial or culinary grade one.
- Keep ingredients cold – Seriously, don’t skip this. Using very cold butter and buttermilk is key to getting those beautiful flaky layers and prevents the butter from melting too quickly.
- Don’t overmix the dough – Once the wet ingredients are added, mix just until the dough comes together. Overmixing develops the gluten too much, which can lead to tough scones.
- Achieve the right glaze consistency – Start with less milk than you think you need for the glaze. You want it thick enough to coat the back of a spoon but still pourable for a nice drizzle.
Why These Matcha Scones Work So Well
The magic in these scones really comes down to a few key things, mostly about temperature and how you handle the dough. Keeping your butter and buttermilk as cold as possible is probably the biggest one. When cold butter hits the hot oven, the water in the butter creates steam, which then pushes apart the layers of dough, giving you that wonderfully flaky texture everyone loves in a good scone.
Another important step is how you incorporate the butter into the dry ingredients. You want to work it in until the pieces are about the size of small peas. This means you still have distinct chunks of butter throughout the dough, ready to create those steamy pockets. If you overwork the butter until it’s fully blended, you’ll end up with a more cake-like texture rather than flaky.
Finally, the buttermilk is a mild acid that reacts with the baking soda and baking powder to give the scones a really tender crumb and a good rise. Plus, its acidity helps break down some of the gluten, contributing to that delicate texture, especially when combined with a gentle hand when mixing the dough.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
You can, but it will change the texture and flavour a bit. Buttermilk provides a unique tang and helps activate the leavening agents for a more tender scone. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes before using.
What’s the difference between ceremonial and culinary grade matcha?
Ceremonial grade matcha is higher quality, made from younger tea leaves, and has a smoother, less bitter flavour and a brighter green colour. Culinary grade is still good for baking but can be slightly more bitter or have a duller colour. For these scones, either works, but a better quality matcha definitely makes a noticeable difference in the final taste.
Can I freeze the scone dough before baking?
Yes, you absolutely can! After you’ve cut the dough into wedges, arrange them on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to bake, you can bake them directly from frozen, adding a few extra minutes to the bake time.
My scones turned out tough, what went wrong?
The most common reason for tough scones is overmixing the dough. Once you add the wet ingredients, mix just until the dough comes together and no dry streaks remain. Overworking the dough develops the gluten too much, which results in a dense, tough scone instead of a tender one.
Alright, if you make these matcha scones, please tag me @theflournook on Instagram or TikTok and leave a review below, I genuinely love seeing what you bake! You can also save this recipe for later by pinning it using the button on the recipe card, the buttons above or below the post, or any of the photos.
Can’t wait to see yours!
Happy baking!
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Matcha Scones
- Total Time: 28 mins
- Yield: 8 1x
Description
Flaky, tender matcha scones with that iconic earthiness from the matcha, finished with a sweet, simple glaze. These scones come together quickly for a delicious sweet treat you’ll want to make again and again!
Ingredients
Scones
- 1 3/4 cups (210 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/4 tsp (1 g) baking soda
- 1/4 tsp (1 g) salt
- 1–2 tbsp (8–16 g) matcha powder, I prefer a good quality ceremonial or culinary grade
- 1/3 cup (75 g) unsalted butter, cold, cut into cubes
- 1/2 cup (120 ml) buttermilk, cold
- 1/2 tsp (2.5 ml) vanilla extract
Glaze
- 1/2 cup (60 g) powdered sugar
- 1–2 tbsp (15–30 ml) milk
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Sift the matcha powder into the dry ingredients and whisk to combine.
- Add the cold butter cubes to the bowl. Use your fingertips to work the butter into the dry ingredients until the butter pieces are about the size of small peas.
- Pour in the cold buttermilk and vanilla extract. Mix gently with your hands until the dough just comes together. Do not overmix.
- Transfer the dough to the prepared baking sheet. Form it into a disc about 7-8 inches (18-20 cm) in diameter.
- Lightly flour a knife or bench scraper. Divide the disc into 8 wedges. Gently space the wedges about 1 inch (2.5 cm) apart on the baking sheet.
- Bake for 13 minutes, or until the scones are lightly golden brown around the edges.
- Cool the scones on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- While the scones cool, prepare the glaze. In a small bowl, whisk the powdered sugar and 1 tbsp of milk until smooth. Add more milk, 1/2 tsp at a time, until the glaze reaches a thick but pourable consistency.
- Transfer the glaze to a piping bag or a small ziploc bag with a corner snipped off. Drizzle the glaze over each cooled scone.
Notes
- The colour and flavour of these scones really depend on your matcha. I find a good quality, ceremonial or culinary grade matcha makes a noticeable difference in both vibrancy and taste. Adjust the amount to your preference, I usually go for 1.5 tbsp.
- Keep your butter and buttermilk as cold as possible. This helps create those flaky layers in the scones. When you mix the dough, be gentle and don’t overwork it; a light hand keeps the scones tender.
- For the glaze, start with 1 tbsp of milk and add more a tiny bit at a time until you get a thick but pourable consistency. I like it thick enough to coat a spoon.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Scones
- Method: Baking
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