Perfectly Crumbly Matcha Scones
Based off a British scone recipe, these matcha scones are perfectly crumbly without being too dense or too dry - they're really amazing! Options included for doing round scones or triangle scones with a glaze.
Equipment
- biscuit cutter if doing round scones
Ingredients
For Matcha Scones
- 3 1/2 cups all purpose flour 425g
- 1 tbsp baking powder 10g
- 2 tbsp matcha 12g
- 1 tsp kosher salt 6g
- 6 tbsp softened, unsalted butter 84g
- 1/4 cup granulated sugar 50g
- 1 cup whole milk 240mL
- 2 eggs
For Optional Matcha Glaze
- 1/2 tsp matcha 1g
- 1/2 cup powdered sugar 50g
- 2 tsp whole milk 10mL
Instructions
To Bake Round or Triangle Scones
- Preheat oven to 425 degrees F and line two baking trays with parchment paper or silicone.
- In a large mixing bowl, whisk flour, baking powder, matcha, and salt.
- Mix in softened butter into your dry ingredients by hand, until your mix has the texture of moist sand. Whisk in the sugar.
- In a separate bowl, whisk milk and eggs.
- Pour about a cup of the milk mixture into your flour mixture, reserving at least 2 tbsp of liquid for later. Different brands of flour will absorb liquids differently, so I recommend pouring a little at a time and adding more as needed. Mix until your dough comes together and no longer has dry patches. It's okay if your dough is a little sticky, as you will turn it out onto a floured surface.
- Dust a clean surface with flour and turn out your scone dough.
- For triangles, pat dough into two 6 inch discs about an inch thick and cut each circle into sixths, resulting in 12 total triangle scones.
- For rounds, pat dough to about 1/2 inch thick and fold one half of the dough on top of the other to create two layers. Cut out circles with a biscuit cutter. Reroll scraps and continue cutting out circles. With a 2 inch cutter, you should get about 16-20 round scones.
- Transfer scones to your prepared baking tray. Brush the tops with the remaining milk and egg mixture and bake for 15 minutes or until cooked through and just slightly browning on the edges.
For Optional Matcha Glaze
- Mix matcha, whole milk, and powdered sugar to make a glaze. Drizzle over completely cooled scones.
Video
Notes
- This recipe can easily be halved for 6 triangle scones or 8-10 round scones (depending on the size of your biscuit cutter).
- I love topping scones with a smear of red bean paste and a pat of butter. This flavor combination is called an butter "あんバタ" in Japanese and is very popular.