Irresistible 8-Matcha Scones Recipe That Will Wow You

I still remember the first time I tried matcha scones that earthy, slightly sweet green tea flavor wrapped in a buttery, flaky pastry totally won me over. Now, these vibrant green treats are my go-to when I want to impress brunch guests or just treat myself with a fancy tea-time snack. Unlike regular scones, matcha adds this wonderful depth that pairs perfectly with the rich cream and sugar.

What makes these matcha scones special is how the grassy notes of high-quality matcha balance the sweetness, creating a sophisticated flavor that’s not overpowering. The crisp edges give way to a tender crumb that practically melts in your mouth, especially when topped with that sweet matcha icing drizzle. Trust me, once you’ve had a warm scone fresh from the oven with that distinctive green hue, you’ll be hooked just like I was!

Table of Contents

Why You’ll Love These Matcha Scones

These aren’t just any scones they’re little green tea miracles that’ll make your mornings (or afternoons) so much better. Here’s why:

• Perfect texture: Crisp, golden edges with a soft, fluffy center that practically begs to be pulled apart.
• Swoon-worthy matcha flavor: Just enough earthy green tea taste to feel fancy without being bitter especially with that sweet matcha icing on top.
• Easier than they look: No fancy skills needed. Just mix, pat, cut, and bake. (The hardest part? Waiting for them to cool before digging in!)
• Instant brunch upgrade: That vibrant green color makes everyone think you spent hours baking, when really? You whipped these up before your coffee finished brewing.

Ingredients for Matcha Scones

Okay, here’s the truth – great scones start with great ingredients. I learned the hard way that using room-temperature butter or low-quality matcha makes all the difference (not in a good way). Here’s exactly what you’ll need to make these beauties:

• 240g all-purpose flour – Spooned and leveled, not packed! This makes the perfect fluffy texture.
• 100g granulated sugar – Just enough sweetness to balance that earthy matcha.
• 1 tablespoon matcha powder – Non-negotiable: Use ceremonial or high-quality culinary grade. The cheap stuff tastes like grass clippings (trust me, I’ve tried).
• 1 tablespoon baking powder – Fresh is best – if yours is older than 6 months, replace it.
• 1 teaspoon salt – Brings out all the flavors.
• 115g unsalted butter – Cold and cubed (I pop mine in the freezer for 15 minutes before using).
• 115g heavy cream – Straight from the fridge, please! Plus another tablespoon for brushing.
• 1 large egg – Cold is key here too – I crack mine right into the measuring cup with the cream.
• 1 teaspoon vanilla extract – The secret flavor booster no one expects.
• 3 tablespoons coarse sugar – For that irresistible crunchy top (regular sugar works in a pinch).

For the Matcha Icing:

• 50g powdered sugar – Sifted unless you want lumpy icing (we don’t).
• ½ teaspoon matcha powder – Sifted again – matcha loves to clump.
• 4 teaspoons heavy cream – Add slowly! You can always add more.

Pro Tip: If you’re out of heavy cream, whole milk works but your scones won’t be quite as rich. And for dairy-free? Coconut cream is my favorite swap – just chill the can first and use the thick part on top.

Equipment You’ll Need

No need for fancy gadgets here! Just gather these basics from your kitchen – you probably have most of them already. Here’s what I grab every time:

• Large baking sheet – Half sheet pan works perfectly. No need to get fancy.
• Parchment paper – Lifesaver for easy cleanup and no stuck-on scones.
• Pastry blender – My grandma’s old-school metal one still works best. (No pastry blender? Two forks or clean fingers work too!)
• Two mixing bowls – One for dry, one for wet ingredients. Medium size is ideal.
• Whisk – For blending those dry ingredients and matcha perfectly.
• Wire rack – Keeps scones from getting soggy bottoms while cooling.
• Bench scraper or sharp knife – For cutting perfect scone wedges without squishing them.
• Pastry brush – That $2 silicone one from the grocery store works great for the cream wash.

See? Nothing crazy. The only “special” thing here is the matcha – and that’s the star of the show anyway!

How to Make Matcha Scones

Alright, let’s get to the fun part – making these gorgeous green goodies! I promise it’s easier than you think, especially if you follow my little tricks along the way. Just remember – cold ingredients and gentle hands are your secret weapons here.

Preparing the Dough

First things first – grab that big bowl and whisk together your flour, sugar, matcha powder (make sure it’s sifted!), baking powder, and salt. You’ll know it’s mixed right when you see those lovely green specks evenly distributed – no matcha clumps allowed!

Now for the butter – here’s where the magic happens. Drop in those cold, tiny butter cubes and toss them in the flour mixture. Then grab your pastry blender and start working it in. What you’re looking for? Pea-sized butter pieces throughout. Don’t go crazy here – you want visible bits of butter because they’ll create those perfect flaky pockets as the scones bake.

In your other bowl, whisk together the cold cream, egg, and vanilla until smooth. Make a little well in your dry ingredients and pour this in. Here’s my trick – use a fork to gently stir just until the dough comes together. It’ll look shaggy with some dry spots – that’s perfect! Overmixing is the enemy of tender scones.

Shaping and Baking

Dump your dough onto a lightly floured surface (I use my clean countertop) and pat it gently into a 1-inch thick circle. No rolling pin needed – just press with your hands. See those butter flecks? That’s exactly what you want!

Time to cut – I use my bench scraper to slice the circle into 8 wedges like a pizza. Carefully transfer them to your lined baking sheet, spacing them about 2 inches apart so they have room to puff up. Here’s my secret step – pop the whole tray in the fridge while you preheat the oven to 400°F (200°C). This 10-minute chill helps the butter firm up again for maximum flakiness.

Right before baking, brush the tops with that extra tablespoon of cream and sprinkle generously with coarse sugar. Then into the oven they go for 18-20 minutes until the tops are lightly golden. Your kitchen will smell amazing!

Making the Matcha Icing

While your scones cool (be patient – hot scones make runny icing!), let’s make that gorgeous green drizzle. Sift your powdered sugar and matcha together first – this prevents lumps, trust me. Then add the cream one teaspoon at a time, stirring until smooth. You want it thick enough to hold its shape but thin enough to drizzle – think honey consistency.

Pro tip: If it gets too thin, add more powdered sugar. Too thick? A few drops more cream. Once your scones are just warm (not hot), drizzle away! I like to zigzag mine back and forth for that bakery-worthy look.

Tips for Perfect Matcha Scones

After making dozens (okay, maybe hundreds) of batches, I’ve learned all the little tricks that take these matcha scones from good to “oh-my-goodness-I-need-another-one” amazing. Here are my absolute must-follow tips:

Keep everything cold, cold, cold! I can’t stress this enough – your butter, cream, and egg should feel like they just came from the fridge (because they should have). I even chill my mixing bowl sometimes. Cold ingredients = flaky layers. Warm ingredients = sad, dense scones.

Handle the dough like it’s fragile antique lace. Seriously, the less you touch it, the better. Overworking develops gluten, which makes scones tough. Mix just until combined, pat gently, and walk away. Those rough edges and cracks? They’re features, not bugs – they make the scones extra crisp and rustic.

Give them space to breathe. When arranging scones on the baking sheet, leave at least 2 inches between each one. They’ll puff up beautifully instead of baking into one giant green blob (been there, done that). If you’re doubling the recipe, use two sheets.

Wait for the cool down. I know it’s tempting, but icing warm scones is a recipe for drippy disaster. Let them cool until just warm to the touch – about 15 minutes. The icing will set perfectly instead of melting into the nooks and crannies.

One bonus tip from my many kitchen experiments: If you’re not serving them immediately, hold off on the icing until right before serving. The scones stay crispier that way, and the icing stays picture-perfect!

Variations and Substitutions

Look, I love the classic version of these matcha scones, but sometimes you just gotta mix things up! Here are my favorite twists and swaps that still keep that amazing green tea flavor front and center:

Want something extra indulgent? Toss in ½ cup of white chocolate chips when you mix the dough. The sweetness plays so nicely with the earthy matcha – it’s my husband’s favorite version. Dark chocolate chunks work too if you want something less sweet.

Going dairy-free? No problem! Use coconut cream instead of heavy cream (chill the can first and scoop out the thick part). For the butter, frozen coconut oil works in a pinch – just grate it in like cheese so it incorporates evenly.

Craving some crunch? Toasted chopped almonds or pecans folded into the dough add wonderful texture. About ¼ cup is perfect – any more and the scones get crumbly.

Short on time? Shape the dough into a rectangle and cut into squares instead of wedges. Less fuss, same deliciousness! Or skip the icing and just sprinkle with matcha sugar (mix 1 tsp matcha with 2 tbsp granulated sugar).

The beauty of this recipe is how adaptable it is – once you’ve mastered the basic version, the flavor possibilities are endless. Just remember: keep those ingredients cold, don’t overmix, and you’ll be golden (or should I say, green?).

Storing and Reheating Matcha Scones

Okay, let’s be real – these matcha scones are usually gone within hours in my house. But if you somehow have leftovers (or you’re smart and made a double batch), here’s how to keep them tasting fresh:

Room temperature storage: Once completely cooled, pop them in an airtight container with parchment between layers. They’ll stay perfect for about 2 days this way. The icing might soften a bit, but that just makes them extra delicious in my book!

Freezing is your friend: For longer storage, freeze the un-iced scones on a baking sheet first until solid (about 1 hour), then transfer to freezer bags. They’ll keep for up to 3 months this way. When craving strikes, just take out however many you want and…

Reheating magic: My favorite trick? Wrap frozen scones in foil and warm in a 300°F (150°C) oven for 10-15 minutes until toasty. Then drizzle with fresh icing. It’s like having bakery-fresh scones anytime! For a quick fix, 15 seconds in the microwave works too, though they won’t be quite as crisp.

Pro tip: If you know you’ll be freezing them, underbake by about 2 minutes. They’ll finish cooking when you reheat them later, staying perfectly moist inside.

Nutritional Information

Okay, let’s be honest – we’re not eating scones for their health benefits. But if you’re curious (or just like to track), here’s the scoop on what’s in each of these green tea beauties. Remember, these are estimates – your exact numbers might vary slightly depending on brands and exact measurements.

• Per scone (1 of 8)
• 280 calories – Perfect for a satisfying breakfast or afternoon pick-me-up
• 12g fat (7g saturated) – That’s the butter and cream doing their delicious work
• 38g carbohydrates – Mostly from the flour and sugar (worth every bite!)
• 15g sugar – The icing adds some, but the matcha balances it beautifully
• 4g protein – Thanks to the egg and dairy
• 1g fiber – Not bad for a treat!
• 300mg sodium – Mostly from the baking powder and salt

Quick note: These numbers assume you use all the icing. If you’re watching sugar, you can always use less – though I never do! And if you make substitutions like coconut cream, your numbers will change slightly.

The way I see it? Life’s too short to stress over scone calories. Enjoy every delicious, matcha-infused bite!

Ready to Bake Your Own Matcha Scones?

There you have it – all my secrets for perfect matcha scones with that irresistible crisp-tender texture and earthy-sweet matcha flavor. I can’t wait for you to experience that first bite of a warm scone with its delicate crumb and vibrant green hue. Whether you’re serving them at a fancy brunch or just treating yourself with a quiet cup of tea, these scones never fail to delight.

Now it’s your turn! Grab that matcha powder and get baking – I want to hear all about your scone adventures. Did you add any fun mix-ins? Maybe you discovered a brilliant new twist? Share your results (and photos!) in the comments below. Happy baking, friends – may your scones be flaky and your matcha always.

Try with flakey matcha almond croissants for a café-style pairing, or bake these alongside my quick matcha muffins.

Common Questions About Matcha Scones

I’ve gotten so many questions about these matcha scones over the years – turns out everyone wants to know the secrets behind that perfect green hue and fluffy texture! Here are the answers to the questions I hear most often:

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