This matcha scones recipe took a couple takes — not only with texture, but also perfecting the flavor and sweetness level.
When the scones come out just right, they’re crispy on the outside and soft on the inside. The top is cracked just a bit from the high heat of the oven.
These scones are more biscuit-like, so they rise high enough that you can cut them open with a knife and spread a slab of butter or jam. I kept the sugar relatively low. They taste great as-is but also lend themselves well to a pairing with berry jam.
- 2 cups flour
- 1/3 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 4 tsp matcha powder
- ½ cup (1 stick) butter, frozen
- ½ cup heavy cream
- 1 egg
- turbinado sugar, to top
- extra heavy cream and flour, to top
- 1. Preheat the oven to 400ºF.
- 2. In a food processor fitted with a sharp blade, pulse together the flour, sugar, baking powder, salt and matcha powder.
- 3. Place the grater disk on the food processor and grate the frozen butter.
- 4. Place the regular sharp blade back in the food processor and pulse all the ingredients together until the mixture is fine and crumbly.
- 5. In a small bowl, whisk together the heavy cream and egg. Pour this mixture into the food processor and pulse again, just until the dough comes together.
- 6. Turn the dough out onto a clean and floured countertop. With well-floured hands, flatten the dough into a rectangle, about the size of a regular sheet of paper. Periodically turn the dough over so that it doesn’t stick to the countertop.
- 7. With a pastry scraper or a dull knife, cut the dough into 8 large rectangular scones. Bake in the oven for about 18-20 minutes, or until dough has turned a golden brown (with a hint of green!).
- 8. Enjoy the scones as-is, or cut in half and top with butter or jam!