I’ve got to say, making matcha scones feels like a little slice of heaven in the kitchen. The rich, green color is so impressive, yet I swear it’s easier than it looks. I once spilled matcha everywhere, and instead of a disaster, I got a tiny green fairy dust vibe going—who knew? Anyway, these scones are buttery, fluffy, and just calling for a cup of tea. Ready to mess up your kitchen? Let’s get started.
Why You’ll Love This Recipe
When you take a bite of these matcha scones, you might wonder why you ever settled for store-bought pastries.
Seriously, the moment those buttery, slightly sweet scones hit your taste buds, it’s a game-changer.
The vibrant green matcha adds this earthy richness that just feels fancy, but guess what? It’s super simple to whip up in your kitchen.
I’ve had my fair share of baking disasters, yet these matcha scones manage to come out perfect each time.
They’re fluffy, not dense, with a lovely golden crust that just begs for a cup of tea.
Plus, they impress anyone—friends, family, even that neighbor you hardly know.
You’ll be their favorite person after sharing these delightful treats.
Equipment List
Baking these matcha scones is a delightful experience, and having the right equipment makes it all the more enjoyable.
First off, you’ll need a mixing bowl for the dry ingredients—big enough to catch any flour explosions, trust me. A second bowl comes in handy for whisking the wet ingredients; we don’t want any egg disasters.
Then, grab a pastry cutter or two forks to cut in the butter. You’ll also need a rolling pin, a baking sheet lined with parchment paper, and a sharp knife for cutting those perfect wedges. Don’t forget a brush for that cream glaze.
And if you have a cooling rack, well, that’s just a bonus. Additionally, using a pasta drying rack can help you dry your scones faster while ensuring they maintain their shape. Now, let’s get baking!
Our Ingredients
When it comes to baking, using just the right ingredients can make all the difference between a ho-hum treat and a delightful masterpiece! And boy, are these matcha scones a masterpiece in the making. They’re not just any regular scones, they’re infused with the earthy goodness of matcha, which brings a vibrant green color and a gentle hint of sweetness.
And the aroma? Let’s just say the whole kitchen will smell heavenly, almost like a cozy little cafe where you’d want to spend your afternoon. But before we immerse ourselves in the mixing bowl, let’s get familiar with what you’ll need to gather for this culinary adventure.
Here’s a list of the ingredients for those scrumptious matcha scones:
- 240g all-purpose flour
- 100g granulated sugar
- 1 tbsp matcha powder (ceremonial or culinary grade)
- 1 tbsp baking powder
- 1 tsp salt
- 115g unsalted butter (cold, cubed)
- 115g heavy cream (cold)
- 1 large egg (cold)
- 1 tsp vanilla extract
- 1 tbsp heavy cream (for brushing)
- 3 tbsp coarse sugar (for sprinkling)
- 50g powdered sugar (for glaze, optional)
- ½ tsp matcha powder (for glaze, optional)
- 4 tsp heavy cream (for glaze, optional)
Now, let’s chat about some of these ingredients. First off, the matcha powder—don’t skimp on the quality here. If you can swing it, go for ceremonial grade for that rich flavor and beautiful color.
It may cost a bit more, but hey, isn’t it worth it for a decadent treat? And remember, cold butter and cream are your friends; they keep the scones fluffy and delightful.
Oh, and if you’re feeling adventurous, a handful of white chocolate chips or dried cranberries mixed into the dough can elevate these scones to another level. Just imagine how good they’d taste!
Step-by-Step Instructions
Making matcha scones is surprisingly easy, and I promise you’ll be amazed at how a few simple steps can lead you to delicious, fluffy morsels that are bursting with flavor. Just imagine biting into a warm scone while sipping on a cup of tea—pure bliss. So, let’s plunge in and get started!
- Preheat the oven to 400°F (200°C). A hot oven is key for that perfect rise, so set it up first while you get busy with the batter.
- Whisk together 240g of all-purpose flour, 100g of granulated sugar, 1 tablespoon of matcha powder, 1 tablespoon of baking powder, and 1 teaspoon of salt in a large bowl. It should look like a lovely green mix—nice and inviting.
- Cut in the cold butter (115g, cubed) using a pastry cutter or your fingers, until the mixture resembles coarse crumbs. It’s okay if some larger chunks remain; those will help create flaky layers.
- In another bowl, whisk together 115g of cold heavy cream, 1 large cold egg, and 1 teaspoon of vanilla extract. This mixture should be smooth and creamy, ready to add some richness to our dough.
- Gently mix the wet ingredients into the dry mixture. Just fold them together until they’re barely combined—don’t overmix. Remember, scones thrive on a light touch, so let’s keep them fluffy.
- Turn the dough out onto a floured surface. Knead it briefly, just enough to bring it together, and then pat it down into a circle about 1-inch thick. No need to be a perfectionist here; rustic is the name of the game.
- Cut the dough into 8 wedges. You can use a knife or a dough cutter—whatever you have handy. Just think of it like slicing up a pizza; you can even hear your family’s anticipation building!
- Brush the tops of each wedge with 1 tablespoon of heavy cream, and sprinkle 3 tablespoons of coarse sugar on top. This gives them a lovely, sweet crunch.
- Bake the scones in the preheated oven for 15–18 minutes, or until the edges are golden brown and your kitchen smells heavenly. You might even want to stand by the oven, just to take in that glorious aroma.
- While the scones cool (if you can resist), you can mix up the optional glaze. In a small bowl, combine 50g of powdered sugar, ½ teaspoon of matcha powder, and 4 teaspoons of heavy cream. Stir until smooth, then drizzle over the cooled scones if you’re feeling fancy.
And voila! You’ve just made matcha scones that aren’t only beautiful but also utterly delightful. Serve them warm alongside your favorite drink—tea, coffee, or maybe something a little more exotic. Enjoy your creation; it’s like a little piece of cozy heaven! A measuring spoon set is a great addition to your kitchen tools for accurately measuring your ingredients.
Tips & Variations
Even though I’ve already shared a straightforward recipe for matcha scones, there are plenty of ways to jazz things up or make the process even smoother.
First off, keeping the butter and cream nice and cold is essential—trust me, it makes a world of difference.
And please, don’t overmix the dough; I learned that the hard way when I ended up with tough scones.
You might even fold in some white chocolate chips or dried cranberries for that extra oomph.
And let’s be honest, who doesn’t love a bit of sweetness in their scone?
Also, if you’re feeling adventurous, try adding a sprinkle of lemon zest.
Just imagine that zesty burst alongside the matcha. You’ll thank me later.
How to Serve?
Serving up those gorgeous matcha scones is almost as satisfying as baking them. I love the way they look all fluffy and green!
When I’m ready to serve, I slice them into wedges, showcasing their beautiful crust. It’s a treat to present them on a colorful platter, sometimes with a sprinkle of powdered sugar.
I always recommend pairing them with a dollop of whipped cream or a smear of lemon curd—yum. A cup of hot tea or coffee complements the matcha flavor perfectly, don’t you think?
I usually gather my friends for a little scone party, and let’s be honest, it feels great to impress them. Plus, the smiles when they take that first bite? Totally worth it.
Storage & Reheating Guide
When it comes to enjoying those delicious matcha scones later, knowing how to store and reheat them can really save the day—and your taste buds.
I usually pop them in an airtight container at room temperature for up to two days. If I want them fresh for longer, I stick them in the fridge for up to a week.
Freezing them is an option too; just wrap each scone tightly in plastic wrap and put them in a freezer bag. Utilizing vacuum seal bags can help extend their freshness even further.
When it’s time to indulge again, I reheat them in the oven at 350°F (175°C) for about 10 minutes. Alternatively, a quick zap in the microwave works, but trust me, nothing beats that warm, flaky goodness from the oven.
Final Thoughts
As I reflect on these matcha scones, I can’t help but think about how they’ve become a little ritual in my kitchen.
There’s something calming about whisking together those vibrant green powders with flour and sugar. Trust me, it’s way more fun than it sounds.
I often find myself savoring each bite while imagining I’m at a fancy tea shop, though I’m in my pajamas.
And honestly, who doesn’t love a good excuse to indulge?
Whether you’re whipping them up for brunch or just because it’s Tuesday, these scones always brighten my day.