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
Units
Scale
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
