There are some flavour pairings that just make sense! Like they were always meant to be together. For me, pistachio and matcha are high on that list. The earthy, slightly bitter notes of matcha, the bright green colour, paired with the sweet, nutty depth of pistachio. It’s a combination I can’t get enough of in these Pistachio Matcha Scones! :)
These scones that are light, tall, and pull apart in pretty flakes, revealing those vibrant green pistachio paste. They look impressive, yes, but making them is actually quite straightforward. You just need a little patience for the chilling steps (trust me, it’s worth it).
How Cold Butter Makes for Flaky Scones
This is probably the most crucial part of getting those really high, flaky scones.
You need your butter to be cold, straight from the fridge and cut into small cubes. When you mix this cold butter into the flour, you’re creating tiny spaces. As the scones bake, the water in those butter pieces turns to steam, pushing up the layers of dough and creating those airy, distinct flakes that are the hallmark of a really good scone!
If your butter gets too warm, it melts into the dough before it hits the oven, and you end up with a denser, more cake-like scone. Still good, but not what we’re going for!
So, handle the dough as little as possible, and don’t be shy about popping it back in the fridge if it feels too soft.
Ingredients
- All-purpose flour
- Baking powder
- Granulated white sugar
- Salt
- Matcha powder
- Unsalted butter
- Buttermilk
- Pistachio paste
- Egg yolk
- Sliced almonds (optional)
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Unlike chopped pistachios, which can be appealing in their own way, pistachio paste has a smooth, concentrated burst of nutty flavour and a creamy texture that’s essential for creating those beautiful layers!
When you’re looking for pistachio paste, aim for one that’s 100% pure pistachios if you can find it. Sometimes they add a bit of sugar or oil, which is fine, but pure paste usually gives the most authentic pistachio taste without anything else getting in the way.
It’s a little bit of a specialty ingredient, but it’s worth seeking out for this recipe (and so many others, once you discover it).
Folding in the Pistachio
You’ll make your basic scone dough first, keeping it shaggy and just barely combined. Then, after a quick chill, you roll it out and spread half of your pistachio paste over it.
Then you fold it, roll it again, spread the rest of the paste, and fold one more time.
This isn’t quite a full lamination process like puff pastry, but it achieves a similar effect.
Each fold and roll creates multiple thin sheets of dough separated by that pistachio paste. When these bake, you get those distinct, visible layers.
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
- Rubber spatula
- Pastry blender (optional, or use your fingertips)
- Pastry brush
- Bench scraper or large knife
- Rolling pin
- Large baking sheet
- Parchment paper
- Wire cooling rack
How to Handle and Cut the Scone Dough
Once you’ve done your layering, the dough needs another chill in the freezer.
This is important for two reasons: one, it firms up the butter again, which helps with flakiness. Two, and maybe even more importantly, it makes the dough super easy to handle and cut.
When you take it out, use a sharp knife (not a dull one or you’ll drag the dough) and press straight down to cut your scones. This ensures clean edges, which help the scones rise straight up rather than spreading out too much.
Trimming the uneven edges of your dough square before cutting is also a good idea for uniform scones.
Tips on Making the Best Pistachio Matcha Scones
- Keep your butter chilled: I cannot stress this enough!! If your butter starts to soften while you’re working, pop the dough (or even the bowl of flour and butter) into the fridge or freezer for a few minutes. It makes a big difference to the final texture.
- Don’t overmix the dough: Once you add the buttermilk, fold the dough just until it comes together. A slightly shaggy, uneven dough is what you want. Overmixing develops gluten, making for tough scones.
- Handle with care: The less you handle the dough, the more tender your scones will be. Work quickly and gently.
- Check for doneness: Scones are ready when the tops are golden brown and they feel firm to the touch. The internal temperature (if you’re checking) should be around 200-205°F (93-96°C).
I really hope you give these a try. They are such a treat, and that pistachio-matcha combo is just A+ in my books.
If you make these pistachio matcha scones, I would absolutely love to see them! Tag me @theflournook on socials and leave a review below to let me know what you think. You can also save this recipe for later by using the button on the recipe card, the save buttons around the post, or any of the photos.
Until next time, enjoy! :)
Print
Pistachio Matcha Scones
- Total Time: 1 hr 40 mins
- Yield: 12 1x
Description
Flaky matcha pistachio scones with vibrant green tea matcha flavour and sweet, nutty pistachio paste swirled throughout. These tender, beautifully layered scones are a delicious and buttery!
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 tsp (10 g) baking powder
- 1/4 cup (50 g) granulated white sugar
- 1/4 tsp (1 g) salt
- 2 tbsp (10 g) matcha powder
- 3/4 cup (169 g) unsalted butter, cold and cubed
- 2/3 cup (140 g) buttermilk
- 1/2 cup (128 g) pistachio paste
- 1 egg yolk
- Sliced almonds (optional)
Instructions
- Combine the flour, baking powder, sugar, salt, and matcha powder in a large bowl. Whisk until evenly combined.
- Add the cold, cubed butter to the bowl. Toss to coat, then use your fingertips or a pastry cutter to crumble the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter chunks.
- Pour in the buttermilk. Gently fold with a spatula until the mixture just comes together. Avoid overmixing; the dough should look slightly shaggy but cohesive.
- Line your work surface with plastic wrap for easier cleanup. Transfer the dough onto the plastic wrap. Lightly knead the dough until it just sticks together. Gently press and roll it into a flat square, about 1 inch (2.5 cm) thick. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
- Unwrap the chilled dough. Roll it into a square about 1/2 inch (1.2 cm) thick. Evenly spread half of the pistachio paste over the surface. Fold the dough in half. Roll it out flat again, about 1/4 inch (0.6 cm) thick. Repeat this process one more time with the remaining pistachio paste, folding and rolling to create layers.
- After layering, shape the dough into a neat square, about 1 inch (2.5 cm) thick. Wrap it again in plastic wrap and freeze for 30 minutes to firm up for cutting.
- Remove the dough from the freezer. Trim the uneven edges for a clean finish. Cut the square into 12 equal pieces (rectangles or triangles). Place the pieces on a parchment-lined baking sheet. Brush the tops with the egg yolk and sprinkle with sliced almonds if you like.
- Bake at 340°F (170°C) for 20 minutes, or until the tops are golden brown and the scones are set.
- Allow the scones to cool slightly before serving.
Notes
- I find using plastic wrap on my work surface before turning out the dough makes clean up much easier, especially with the sticky pistachio paste.
- Don’t overmix the dough at any point, from adding the buttermilk to the initial knead. It keeps the scones tender.
- Freezing the dough for 30 minutes before cutting is key. It helps the layers hold their shape and gives you cleaner cuts.
- Prep Time: 1 hr 20 mins
- Cook Time: 20 mins
- Category: Scones
- Method: Baking
did you make this pistachio matcha scone?
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