Best Matcha Scones with White Chocolate Chips
These Matcha Scones are moist with crisp crumbly edges. They are filled with white chocolate chips in every bite and topped with matcha glaze icing. This easy scone recipe tastes like it came from a professional bakery.
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Today, we are making matcha scones! These delicious scones are PACKED with matcha flavor. They have flaky layers and crumbly edges on the outside of each scone. On the inside, it’s moist and buttery and filled with white chocolate.
Why You’ll Love These Matcha Scones
- Tastes way better than the bakery scones.
- Packed with matcha flavor and white chocolate in every bite.
- Easy recipe to make!!!
- The tender scone has crumbly edges on the outside and soft and buttery on the inside.
- Flakey layers AND moist. YUM.
Key Ingredients for Matcha Scones Recipe
- Flour: I use two cups of all-purpose flour. Don’t forget to set extra flour aside for shaping the scone dough.
- Matcha Powder: No, you do NOT need ceremonial grade matcha. As long as it is culinary grade, it is okay to use.
- Butter: Responsible for the flakiness, flavor, and crisp edges. The butter needs to be as cold as possible so that it does not melt while you are working on the scone dough.
- Heavy Cream or Buttermilk: For the best-tasting pastries, stick with heavy cream or buttermilk. The cream will make your scones tender and soft. I don’t recommend using a thinner dairy product.
- Sugar: For sweetness.
- Baking Powder: For leavening.
- Salt: Adds flavor. Every baked good needs salt.
- Vanilla Extract: Adds flavor to sweet scones. However, it’s not necessary and you can skip it.
- White Chocolate Chips: Optional. The white chocolate pairs well with the matcha. However, you can use semi-sweet chocolate chips just like how I did with my matcha mochi cookies.
- Powdered Sugar: To make the delicious glaze that’s packed with matcha flavor. The glaze is optional but highly recommended.
Overview: How To Make Matcha Scones
- Mix the dry ingredients
- Add the grated frozen butter
- Add the chocolate chips or whichever mix-ins your heart desires
- Whisk the wet ingredients together.
- Mix the wet and dry ingredients.
- Form the matcha scone dough into a disk and cut it into wedges.
- Bake until golden brown.
Drizzle the matcha glaze on top of each scone.
Cold Ingredients and Frozen Butter!
Cold ingredients and frozen butter are the key to success.
Cold butter is essential because it helps create a flakey and tender texture. Cold butter in the flour creates small pockets of fat. As the scones bake, the butter melts and releases steam. This forms airy, flakey layers.
The steam from the butter lifts the dough, which gives a better rise. It is partly responsible for taller and fluffier scones.
Frequently Asked Questions
What type of matcha powder should I use?
You should use culinary grade matcha green tea powder. No, you do NOT need to splurge on high-end and expensive matcha powder. Save your money.
Can I make this recipe ahead of time?
Yes, you can!
If you would like to make these matcha scones overnight, prepare the scones and refrigerate the shaped scone matcha dough. Then, bake the next day.
You can also freeze the frozen dough or baked scones and eat them at a later date.
Help! My scones aren’t flakey and tender.
The number one culprit to scones that aren’t flakey is melted butter. Did your butter melt while you were making the scone dough? If so, you’ll end up with muffin tops instead of scones.
How To Store Matcha Scones
Leftover scones keep well at room temperature for two days or in the refrigerator for five days.
You can also freeze the scones.
To freeze unbaked scones, freeze the shaped scone dough on a plate or baking sheet for one hour. Then, transfer to a freezer-safe bag. Bake them from frozen, adding one to two minutes of baking time.
To freeze after baking, place the scones in a ziplock bag and freeze for up to three months.
Best Matcha Scones with White Chocolate Chips
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Ingredients
For the Scones
- ½ Cup (113 g) Unsalted Butter cold
- ¾ Cup (180 mL) Heavy Cream or buttermilk
- 1 Large Egg
- 1 ½ tsp Vanilla Extract
- 2 Cups (250 g) All-Purpose Flour
- ½ Cup (100 g) Granulated Sugar
- 2 Tbsp Matcha Powder
- ½ tsp Salt
- 2 ½ tsp Baking Powder
- 1 Cup (180 g) White Chocolate Chips
Optional Glze
- 1 ¼ Cups (162 g) Powdered Sugar
- 2 Tbsp Heavy Cream
- ½ tsp Matcha Powder
- ½ Tsp Vanilla Extract
Instructions
- Grate The Butter: Grate the butter and freeze while you follow the next steps. You can also cube the butter if you don't have a grater.
- Make Wet Mixture: In a small bowl, whisk the heavy cream, egg, and vanilla extract. Cover and put in the fridge while you follow the next steps. (See Notes).
- Make Flour Mixture: In a large mixing bowl, combine the all-purpose flour, sugar, matcha powder, baking powder, and salt. Whisk together to make sure that the ingredients are evenly distributed. Then, add the grated butter and work into the flour mixture. Make sure the butter pieces are the size of peas. You can use a fork, pastry blender, or your fingers. Stir in the white chocolate chips.
- Scones Dough: Pour the wet mixture over the flour mixture. Mix with a spatula or your hands until the mixture is mostly moistened. It should still be a little crumbly.
- Shape: Turn out the dough onto a floured work surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle and cut into 8 wedges.
- Preheat and Freeze: Place the scones on a small piece of parchment paper or baking sheet and freeze for 20 minutes. Meanwhile, preheat your oven to 400°F (204°C).
- Bake: Transfer scones onto a large baking sheet. Blush lightly with heavy cream and sprinkle with sugar. Bake for 20 to 25 minutes or until the tops are lightly brown and the bottoms are golden. Let sit for 10 minutes before serving.
- Optional Glaze: In a small bowl, combine the powdered sugar, heavy cream, vanilla extract, and matcha powder. Drizzle on top of the room-temperature scones. You can use a piping bag to get a perfect-looking drizzle.
Video
Notes
- Need help? Check out my post for helpful tips and the recipe video.
- Refrigerating and freezing the ingredients while preparing the recipe keeps the ingredients cold, which prevents the cold butter from melting. The secret to good scones is keeping the butter cold.
- Freeze Before Baking: Freeze the scone dough wedges on a plate or baking sheet for one hour. Once frozen, transfer them to a freezer-safe bag or container. Bake from frozen (add a few minutes to the bake time). Or, thaw overnight and bake as directed.
- Freeze After Baking: Freeze the cooled scones before topping them with glaze or confectioners sugar. I usually freeze mine in a freezer-safe airtight container. To thaw, leave on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or in the oven at 300°F (149°C) for 10 minutes.
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