Matcha Green Tea Scones

Matcha Green Tea Scones

A long time ago, I purchased a beautiful container of matcha green tea powder with the intention of baking all kinds of delicious matcha flavoured goodies

I made a few things, but then the container was pushed to the back of my cupboard. As I continued to bake things for the blog, I would reach into the cupboard for a bag of flour or baking powder, take notice the little container of matcha powder and would mentally remind myself to use it for my next recipe.

I’m embarrassed to say that this went on for a little while.

Matcha Green Tea Scones

However, this blog post it to prove that although I’m terrible with procrastinating on an idea, I will always do it in the end. It doesn’t matter if its finally deciding on our wedding menu (bad, bad us!) or dusting off my beloved container of matcha powder. When I pulled these scones fresh and hot out of the oven, I cursed myself for not baking them sooner. Although the matcha flavouring is not very strong, they were still a beautiful pale green, light, flaky and heavenly when slathered with butter and raspberry jam. I even broke my “only baking with whole wheat flour rule” and pulled out my bag of all-purpose flour to ensure that the scones remained fluffy and not weighted down.

The matcha container has also been moved to a more noticeable place in my cupboards to ensure that its used more often.

Matcha Green Tea Scones

Matcha Green Tea Scones

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3 tsp matcha powder
  • Dash of salt
  • 1/4 cup butter/margarine, chilled
  • 2 tsp sugar
  • 1 cup of almond milk
  • 1 egg, beaten

Directions:

  1. Preheat oven to 350*F.
  2. In a large bowl, whisk together all-purpose flour, baking powder, matcha powder and salt. Using a pastry cutter, cut in the chilled butter/margarine until the mixture is crumbly.
  3. Add sugar and almond milk. Mix with a wooden spoon until a soft dough is formed.
  4. Knead on a floured surface and pat or roll the dough until it is 1 inch thick.
  5. Cut into rounds with a cookie cutter or triangles with a knife. Place on a lightly greased cookie sheet.
  6. Lightly brush the tops with a bit of the beaten egg.
  7. Bake for 15-18 minutes until the edges are golden. Remove from the oven and let cool on a wired rack.

7 comments on “Matcha Green Tea Scones”

  1. I’ve been searching for a match scone recipe to match some we had on Guam earlier this year. These look very close! But I don’t see how much match in the ingredients list or directions? Could you clarify? Thank you!

    • Hi Samantha. I’m embarrassed to say that I must have forgotten it when I was typing up the recipe. The recipe calls for 3 tsp of matcha powder and I’ve just added it now. Thanks for the catch!

  2. Thank you, looking forward to making a batch this week. And excited to discover your blog!

  3. Where do we buy matcha powder on guam?c

  4. Can I use 2% milk instead of Almond milk? I have some match and want to make it tonight for breafast tomorrow but I don’t have any almond milk right now.

  5. Hello,
    I love matcha. I have made this recipe twice, also adding flaxseed and fresh blueberries. It is super awesome. However I wish that my scones could rise as much as yours; mine go from about a 1 inch dough thickness to 1.75-2 inch, while yours pictured go sky high with just a delightful looking texture. I figured I may not have spent enough time kneading the dough, so in yesterday’s batch I kneaded for about 5 minutes to the result of a little bit of difference. I didn’t want to go further with the kneading since the dough was getting sticky to work with and I felt I would risk adding too much flour so as to affect the dough. Do you have any suggestions for how to make them fluffy like yours?

    Much thanks and goodwill.
    Severin

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