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
Units
Scale
- 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
