These buttery matcha scones use cake flour to make them extra soft, you'll love that they're drizzled with real strawberry glaze for a tangy, sweet complement to the earthy green tea flavors. Perfect for tea time! Bake the same day or prepare them ahead of time and bake straight from the freezer for the perfect breakfast or a delightful addition to afternoon tea!
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🩵Why You'll Love This Recipe
Ease Level: Beginner friendly! Your stand mixer will do all the "hard work", which is really just cutting the butter into the flour. You can do this with a pastry cutter as well (or a fork but this might take you longer unless you make a small batch). Shape the dough into a circle or square, flatten, cut and bake.
Flavor Profile: Not too sweet and a little salted, this buttery matcha scone is a great vehicle for your favorite jams or clotted cream. This recipe includes a berry-yummy strawberry glaze to pair with the earthy green tea flavors. A straight forward, versatile recipe, once you get the hang of it, you can also start adding mix-ins to the dough or bake with your favorite toppings. It's a super tender scone though so it doesn't really handle a lot of mix-ins.
The first scone I actually enjoyed—one that wasn't as dry as the desert—was made by my friend Joanne for a picnic we had a few years ago. She had tried the softest scone at Bosie Tea Parlor in New York, created by Pastry Chef Damien Herrgott, during an afternoon tea session. Unfortunately, the tea parlor has since closed, but thankfully, this recipe is adapted from and inspired by that delicious English scone, so its legacy lives on! My friend, Jenn, asked me for a good scone recipe so that reminded me I needed to write it up and here it is for all to enjoy.
🥣Ingredients
- Cake flour: Cake flour is a low-protein flour (about 6-8%), compared to all-purpose flour, which typically has 10-12%. This lower protein content reduces gluten formation, resulting in a tender, soft crumb, ideal for cakes, cupcakes, and other delicate baked goods. Cake flour also has a very fine texture, which helps it blend smoothly and absorb liquids evenly, giving cakes a lighter, airier consistency like for this scone recipe.
- Leavening agents: We use baking soda and baking powder in this recipe to provide a reliable rise in these baked scones.
- Unsalted butter: Using unsalted butter allows us to control the exact salt amount in these scones. If you only have salted butter, you can omit the salt in the recipe. The butter also is naturally a leavening agent and along with baking powder + baking soda, it helps the scones rise.
- Heavy cream: Heavy cream, also known as heavy whipping cream, is a high-fat (36-40%) dairy product made from cow's milk. It adds moisture to scone dough and, thanks to its rich fat content, helps create a tender crumb and adds depth of flavor. Brushing the tops of the scones with heavy cream before baking is a simple alternative to an egg wash. It encourages a beautiful golden color and a slightly crisp crust due to the natural sugars and fats in the cream.
✨Instructions
Step 1: In a stand mixer with the paddle attachment, stir together all the dry ingredients on low speed.
Step 2: Stop the mixer and add the butter chunks. Mix on low until the texture resembles coarse sand.
Step 3: Pause the mixer again to add the heavy cream, then mix on low until the ingredients are just combined.
The mixture should still be crumbly. We're going to mix the rest by hand to create layers!
Step 4: Turn the dough out onto a lightly floured surface or a sheet of parchment paper, and gently knead by hand to bring it together.
Step 5: Roll out and flatten the dough on parchment paper about ½”-¾” thick. Place it in the freezer for about 30 minutes, or until firm enough to cut.
Step 6: Remove the dough from the freezer and cut it into squares or triangles.
Step 7: Lightly brush the tops with heavy cream and sprinkle with pearl sugar.
Step 8: Bake for 15-20 minutes. Cool on wire rack.
Step 9: Make the strawberry glaze while you wait for your matcha scones to bake & cool.
Step 10: Glaze your warm scones and enjoy!
I like to decorate mine with white chocolates daisies I made ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°
⭐Busy Week? Make Matcha Scones Ahead!⭐
These matcha scones are perfect to make ahead of time. Follow directions to make the scone recipe and after cutting them, you can freeze them. When you're ready to bake, you can bake them straight from the freeze! Easy peasy :)
Here is a 3-day (or make it in 2 days), make ahead schedule for you to get an idea of how to break up the work load so you don't have to do all the work in one day:
Day 1: Make the scone dough, shape, then put in freezer for about at least 30 minutes so it's easier to cut or until the next day.
Day 2: Take scone dough out from freezer. Cut into desired shapes and you can bake it or freeze in an air tight container/bag to bake another day. Make the strawberry glaze while the scone is baking.
Day 3 (whenever you plan to bake it): Bake your portioned out scone dough.
🔍Common Questions
Do your best not to overmix your dough!!! It will cause them to be tough and always make sure you use COLD butter to create a fluffy, layered texture.
Matcha Scones With Strawberry Glaze
Ingredients
For The Matcha Scone
- 280 grams cake flour
- 60 grams granulated white sugar
- ½ teaspoon salt
- 4 teaspoons (16 grams) baking powder
- 1 tablespoon matcha powder
- 60 grams unsalted butter cold and cut into chunks
- 160 grams heavy cream cold, plus more for brushing on top
For The Strawberry Glaze
- 10 grams freeze dried strawberries
- 2-3 tablespoons milk
- ½ tablespoon lemon juice
- 90 grams confectioners sugar
- 1-2 drops strawberry emulsion optional
Instructions
How To Make Matcha Scone
- In a stand mixer with the paddle attachment, stir together 280 grams cake flour, 60 grams granulated white sugar, ½ teaspoon salt, 4 teaspoons (16 grams) baking powder, and 1 tablespoon matcha powderon low speed.
- Stop the mixer and add 60 grams unsalted butter chunks. Mix on low until the texture resembles coarse sand.
- Pause the mixer again to add 160 grams heavy cream, then mix on low until the ingredients are just combined and the mixture is still slightly crumbly.
- Turn the dough out onto a lightly floured surface or a sheet of parchment paper, and gently knead by hand to bring it together.
- Roll out and flatten the dough on parchment paper about ½”-¾” thick. Place it in the freezer for about 30 minutes, or until firm enough to cut. Meanwhile, preheat the oven to 325°F (with fan) or 350°F (without fan).
- Remove the dough from the freezer and cut it into squares or triangles.
- Lightly brush the tops with heavy cream.
- Bake for 15-20 minutes. Cool on wire rack.
How To Make Strawberry Glaze
- Use a food processor or blender to grind 10 grams freeze dried strawberries into a fine powder.
- In a bowl, whisk together the strawberry powder, 2-3 tablespoons milk, ½ tablespoon lemon juice, 90 grams confectioners sugar, and 1-2 drops strawberry emulsion (if using) until well combined. Your mixture is now ready to add a burst of flavor to your matcha scones.
Assemble Matcha Scones With Strawberry Glaze
- Add about 1 tablespoon of strawberry glaze to the top of each matcha scone while still warm. Serve and enjoy!
Enjoy! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧ Please tag @sparklecakerie if you make this! I’d love to see and share your creations ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°
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