Description
Flaky matcha scones with a tender crumb and a bright vanilla glaze. These easy homemade buttermilk green tea scones are quick to prepare and packed with vibrant matcha flavour.
Ingredients
For the 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
For the 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