Green Tea Matcha Scones

5 from 3 votes

Move over pumpkin spice, it's time to get ready for matcha season. These Matcha scones are easy to make and perfect for a quick breakfast or snack. These scones are light and fluffy, and the matcha flavor is subtle but delicious.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: United Kingdom

Servings: Scones

Calories: 375kcal

Author: Kelly Bloom

Equipment

Large Rimmed Cookie sheet with cooling racks

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
¼ cup Matcha green tea powder Ceremonial is a brighter green than culinary
Dash of salt
¼ cup butter frozen and grated
3 tablespoon sugar
1 cup heavy cream
1 large egg
½ cup macadamia nuts chopped

US Customary - Metric

Instructions

Preheat the oven to 350° F. Line a rimmed cookie or baking sheet with parchment paper and set aside for later.
Measure the flour, baking powder, Matcha tea powder, sugar, and salt in a large mixing bowl. Whisk to blend the dry ingredients to thoroughly mixed.
2 cups all purpose flour, 1 tablespoon baking powder, ¼ cup Matcha green tea powder, Dash of salt, 3 tablespoon sugar
Add the grated butter to the dry ingredients. Toss lightly with a fork to coat all the butter. Add grated butter and toss with the fork to distribute the butter though the flour. Add the chopped macadamia nuts and toss lightly again. Make a well in the center of the bowl contents.
¼ cup butter, ½ cup macadamia nuts
In a small bowl, whisk the egg and heavy cream together. Pour into the well of the flour mixture. Mix quickly and lightly with a spatula, scraping the sides to mix all the flour in. The dough should come together as a rough dough ball, kind of shaggy.
1 cup heavy cream, 1 large egg
Turn the shaggy ball of dough onto a lightly floured board or counter top. Flour your hands and lightly pull the dough together into a disc that's about 8" in diameter and 1" thick.
Place the scone dough disc on the parchment paper lined cookie sheet or baking pan. Cut into 8 wedge pieces and spread out with 1" space apart.
Bake for 15 minutes. Remove from oven and wait 5 minutes until transferring to a wire cooling rack. Serve with hot tea or coffee.

Notes

Bake at lower temperatures when using matcha tea powder, as it burns easily or bakes up with brown baked goods.
Freeze or chill the butter before grating it. Grated frozen butter makes the best scones, bisquits, and pie crust, as it allows the flour and butter make smaller pockets of melting fat when baking. This give a flakier baked good.