Description
Delightful Matcha Scones combine the earthy, vibrant flavor of ceremonial grade matcha powder with a tender, flaky texture perfect for breakfast or afternoon tea. These buttery, lightly sweetened scones are topped with a subtle matcha glaze and coarse sugar for a tasteful crunch. Easy to prepare and bake, they offer a unique twist on traditional scones with the antioxidant-rich green tea powder adding both color and flavor.
Ingredients
Scones
- 240 g all-purpose flour
- 100 g granulated sugar
- 1 tablespoon matcha powder (ceremonial grade or high-quality culinary grade)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 115 g unsalted butter (cold and finely cubed)
- 115 g heavy cream (cold)
- 1 large egg (cold)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (for brushing on scones)
- 3 tablespoons coarse sugar (for sprinkling)
Icing
- 50 g powdered sugar
- 1/2 teaspoon matcha powder (ceremonial grade or high-quality culinary grade)
- 4 teaspoons heavy cream
Instructions
- Prep: Line a baking sheet with parchment paper and set aside to prepare for baking.
- Mix dry ingredients: In a large mixing bowl, combine the flour, granulated sugar, matcha powder, baking powder, and salt, stirring evenly to blend.
- Cut butter into flour: Add the cold, cubed unsalted butter to the dry mixture. Toss it to coat, then use a dough blender or your fingers to break the butter pieces into small, pea-sized bits, creating a crumbly texture.
- Mix wet ingredients: In a separate medium bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and combined.
- Add wet mixture: Make a well in the center of the dry mixture and pour in the wet ingredients. Stir gently until the dough forms a soft and crumbly consistency, ensuring it holds together when pressed; a few dry patches are acceptable.
- Press dough together: Transfer the dough onto a lightly floured surface. Using floured hands, press it into a flattened disc about 1 inch thick, handling it gently to maintain flakiness.
- Cut dough: With a bench scraper or knife, divide the dough disc into 8 equal wedges. Place the wedges spaced approximately 2 inches apart on the prepared baking sheet.
- Chill and preheat: Refrigerate the baking sheet with the scones for a quick chill while preheating your oven to 400°F (200°C).
- Brush scones: Just before baking, lightly brush the tops of each scone with the tablespoon of heavy cream, then sprinkle with coarse sugar to add a slight crunch after baking.
- Bake: Bake the scones in the preheated oven for 18-20 minutes or until the tops turn lightly golden brown. Allow them to cool on the baking sheet until firm enough to transfer without breaking.
- Mix icing: In a small bowl, blend powdered sugar, matcha powder, and heavy cream until the icing is thick yet fluid. Adjust consistency by adding more cream if too thick, or more powdered sugar if too thin.
- Drizzle icing: Transfer the icing to a piping bag and cut off the tip, then drizzle it decoratively over each cooled scone, or alternatively, spoon dollops over the tops.
Notes
- Using cold butter and cream is crucial for achieving tender, flaky scones by preventing the butter from melting prematurely during mixing.
- The matcha powder should be of high quality, preferably ceremonial grade, for the best flavor and vibrant color.
- Do not overmix the dough; it should come together gently, preserving some texture from the butter.
- Chilling the dough before baking helps scones retain their shape and results in a flakier texture.
- You can substitute heavy cream with half-and-half for a slightly lighter version but expect a minor change in texture.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
