These Matcha Green Tea Scones are a unique treat with a subtle earthy flavor and sweet pockets of melty white chocolate. Flaky, easy to make, and perfect for breakfast or afternoon tea, they're a must-try, especially if you loved my Strawberry Cream Cheese Scones or Dried Cherry Scones.
Why This Recipe Works
These Matcha Green Tea Scones offer a delightful twist on a classic baked good. The subtle bitterness of the matcha beautifully balances the sweetness of the white chocolate, creating a sophisticated and satisfying flavor profile.
They're a wonderful way to enjoy the unique taste of matcha in a comforting and familiar form.
- Unique Flavor Combination: The earthy matcha and sweet white chocolate are a match made in heaven.
- Flaky and Tender Texture: Achieve that classic scone crumb that melts in your mouth.
- Quick and Easy to Make: Perfect for when you need a special treat in a hurry.
- Beautiful Green Hue: The matcha adds a lovely natural color.
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Ingredients Overview
For these lovely Matcha Green Tea Scones with White Chocolate Chips, you'll need all-purpose flour, granulated sugar, baking powder, salt, and vibrant matcha powder. Cold butter creates flakiness, while cold heavy cream and a beaten egg bind the dough. Sweet white chocolate chips add melty pockets of flavor.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Matcha Green Tea Scones
Creating these flavorful Matcha Green Tea Scones involves whisking together dry ingredients, including the vibrant matcha powder, and then cutting in cold butter for a flaky texture. Cold heavy cream is whisked with an egg and is gently mixed in along with sweet white chocolate chips.
Finally, the dough is shaped into a disc, cut into wedges, and baked until golden brown and beautifully fragrant.
Blend the Dry Ingredients
- 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.
Cut In the Butter
I like freezing my butter and then grating it with the coarse side of my box grater. This lets me effortlessly distribute the butter into my dry ingredients mixture.
If you prefer cutting cold butter in with a pastry cutter, by all means use that method. You can also use slightly softened butter and mix it in with your fingers, which is traditional with some bakers.
- 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 white chocolate chips and toss lightly again. Make a well in the center of the bowl contents.
Add the Wet Ingredients
- 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.
Shape and Cut Into Wedges
- 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 13-15 minutes, being very careful not to over bake (the matcha browns and burns easily).
- Remove from oven and wait 10 minutes (they will continue to finish baking) until transferring to a wire cooling rack. Serve with hot tea or coffee.
Serving Suggestions
These delightful Matcha Green Tea Scones are wonderful enjoyed warm, perhaps split and spread with a pat of softened butter. They pair beautifully with a steaming cup of green tea, enhancing the earthy notes of the matcha, or a rich matcha latte for a creamy contrast.
For a touch of extra sweetness, try serving them with a spoonful of your favorite fruit jam. Their elegant flavor profile also makes them a lovely addition to a brunch spread alongside fresh berries and other pastries.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Feel free to use milk chocolate or dark chocolate chips instead of white chocolate.
- Add chopped almonds or macadamia nuts for extra crunch.
Related Recipes
- Cherry Scones
- Pumpkin Scones with Maple Glaze
- Blueberry Lemon Scones
- Lemon Poppyseed Scones
- Mini Powdered Sugar Donuts
Storage Options
- Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Scones are best enjoyed fresh.
- Freezing: Let the baked scones cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 3 months. You can also freeze the unbaked scone wedges on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Tips for Success
Here are a few tips for making this recipe:
- Use Cold Butter and Cream: Cold ingredients help create that flaky texture.
- Don't Overmix: Overmixing develops the gluten and can make the scones tough. Mix just until combined.
- Work Quickly: Handle the dough gently and quickly to keep the butter cold.
Frequently Asked Questions
Yes, culinary grade matcha will work well in this recipe. Higher grades will have a more vibrant color and slightly smoother flavor.
Using a bench scraper or a sharp knife and cutting straight down will help create clean, even wedges.
More Bread Ideas
Get the Recipe!
Matcha Green Tea Scones with White Chocolate Chips
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup Matcha green tea powder Ceremonial is a brighter green than culinary
- ¼ teaspoon salt
- ¼ cup butter frozen and grated
- 3 tablespoon sugar
- 1 cup heavy cream
- 1 large egg
- ½ cup white chocolate chips
Optional Icing
- ½ cup powdered sugar optional icing
- 2 teaspoons milk optional icing
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, ¼ teaspoon 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 white chocolate chips and toss lightly again. Make a well in the center of the bowl contents.¼ cup butter, ½ cup white chocolate chips
- 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 13-15 minutes, being very careful not to over bake (the matcha browns and burns easily).
- Remove from oven and wait 10 minutes (they will continue to finish baking) until transferring to a wire cooling rack.
- Mix the powdered sugar and milk to make an optional thin icing to drizzle over the cooled scones before serving.½ cup powdered sugar, 2 teaspoons milk
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.
