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.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1/2 tsp matcha (1g)
- 1/2 cup powdered sugar (50g)
- 2 tsp whole milk (10mL)
Instructions
- 1
To Bake Round or Triangle Scones
- 2
Preheat oven to 425 degrees F and line two baking trays with parchment paper or silicone.
- 3
In a large mixing bowl, whisk flour, baking powder, matcha, and salt.
- 4
Mix in softened butter into your dry ingredients by hand, until your mix has the texture of moist sand. Whisk in the sugar.
- 5
In a separate bowl, whisk milk and eggs.
- 6
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.
- 7
Dust a clean surface with flour and turn out your scone dough.
- 8
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.
- 9
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.
- 10
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.
- 11
For Optional Matcha Glaze
- 12
Mix matcha, whole milk, and powdered sugar to make a glaze. Drizzle over completely cooled scones.