Fluffy in the middle, crisp at the edges, and scented with just the right amount of matcha — these matcha scones are what we imagine a good green tea break should taste like. Think Japanese-style bakery vibes but in the form of a cozy triangle scone you can make in under 30 minutes.
This is a simple, small-batch matcha scone recipe (makes 8!) that’s buttery, not too sweet, and shaped like classic scone triangles. It’s also totally customizable, you can add a glaze, fold in white chocolate chips, or keep them simple and enjoy with jam and cream.
🧡 WHY YOU'LL LOVE THIS RECIPE
These scones are crisp on the edges and tender inside, thanks to the magic of cold butter and buttermilk. No dry, crumbly stuff here, just a soft, melt-in-your-mouth texture.
The matcha brings a subtle earthy flavour that balances the sweetness from the glaze. You can adjust the strength of the matcha depending on how bold you like it (go easy in this economy).
And best of all, they’re easy to make ahead and perfect for sharing or keeping all to yourself. I don’t judge.
🔪 KITCHEN EQUIPMENT
- Large mixing bowl
- Bench scraper or floured knife
- Baking sheet + parchment paper
- Small bowl for glaze
- Ziploc bag or piping bag for drizzling
🥚 INGREDIENTS YOU'LL NEED for matcha scones
Here’s what you’ll need to bring these scones to life:
For the scones
- All purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Matcha powder (adjust to your taste, start with 1 tbsp for a milder flavour or go for 2 tbsp if you’re a matcha lover)
- Unsalted butter, cold and cubed (cold butter is what gives the scones their flaky layers)
- Buttermilk, cold (you can use ½ cup milk + 1½ tsp vinegar or lemon juice if you don’t have buttermilk)
- Vanilla extract
For the glaze
- Powdered sugar
- Milk (adjust for your preferred consistency)
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
What is Matcha, Anyway?
Matcha is finely ground green tea powder traditionally used in Japanese tea ceremonies. It’s earthy, slightly bitter, and packed with antioxidants. In baking, it adds a beautiful natural colour and a unique flavour that pairs especially well with creamy or sweet ingredients like vanilla, white chocolate, or in this case: glaze!
📝 HOW TO MAKE THIS RECIPE
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and sift in your matcha powder.
3. Add your cold butter cubes and gently rub them into the flour mixture using your fingertips until the butter is in pea-sized chunks.
4. Pour in the buttermilk and vanilla and mix gently with your hands until just combined. Don’t overwork the dough.
5. Shape the dough into a disc (around 7–8 inches wide) directly on your baking sheet.
6. Using a floured bench scraper or knife, cut the disc into 8 even wedges and gently separate them so they have a bit of space to bake.
7. Bake for about 13 minutes, or until the scones are lightly golden around the edges.
8. Let them cool on the baking sheet for 10 minutes before moving them to a wire rack.
9. While the scones cool, mix together the glaze ingredients until smooth. Drizzle over the cooled scones with a spoon or using a Ziploc/piping bag.
☝🏻 Tips and tricks
- Use cold butter and buttermilk: it helps keep the texture light and flaky.
- Don’t overmix the dough: a light hand makes a tender scone.
- Want stronger matcha flavour? Add an extra half tablespoon of matcha powder.
- Glaze consistency tip: Start with 1 tbsp milk and add more slowly. It should be thick but pourable.
- Storage: Keep leftover scones in an airtight container for 2–3 days or freeze and reheat before serving.
Why is my dough too sticky or too dry?
The texture can vary slightly depending on how you measure flour and the humidity in your kitchen. If the dough feels too sticky, dust your hands and work surface with a bit more flour while shaping. If it feels too dry or crumbly, add a small splash of buttermilk (1 tablespoon at a time) and gently mix until it comes together.
How do I get those tall, fluffy scone layers?
Cold ingredients are key! Make sure your butter and buttermilk are cold, and avoid overworking the dough. When you cut your scones, try not to twist the knife, clean, straight cuts help them rise evenly. A little space between each scone on the baking sheet also allows heat to circulate and helps them puff up nicely.
Can I make the dough ahead of time and bake later?
Yes, you can prep the dough ahead and freeze it unbaked. Just shape and cut the scones, then place them on a lined tray and freeze until solid. Transfer to a freezer-safe bag or container, and bake directly from frozen when you’re ready, just add 2–3 extra minutes to the bake time. Super convenient for busy mornings or brunch prep.
And there you have it: buttery, tender Matcha Scones that are just the right amount of earthy and sweet ☁️💚 Whether you’re enjoying one with your morning coffee, serving them at brunch, or sneaking a quiet afternoon treat, these scones are a lovely little baking project that feels special.
If you give this recipe a try, I’d love to hear how it goes! Snap a photo, tag me, and tell me if you’re team glaze or team no-glaze 😌 Either way, I hope these bring a little calm, a little comfort, and a whole lot of matcha joy to your kitchen.
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More like this
If you enjoyed these matcha scones, here are a few more matcha treats to explore:
Strawberry Matcha Pinwheel Cookies: Swirled cookies combining earthy matcha with sweet strawberry for a delightful twist.
Matcha Scones: Buttery and tender scones infused with matcha, perfect for a cozy tea time.
Matcha Latte Pound Cake: A rich, moist pound cake with layers of classic and matcha flavours, resembling a matcha latte in cake form.
Pistachio Matcha Latte: A creamy and nutty beverage blending the flavours of pistachio and matcha for a comforting drink.
Matcha Scones
- Total Time: 28 minutes
- Yield: 8 1x
Description
These easy Matcha Scones are light, flaky, and topped with a simple vanilla glaze. Perfect for brunch or tea time, with a subtly sweet and earthy flavour that pairs perfectly with coffee or matcha lattes.
Ingredients
scones
- 1 3/4 (210g) cups all purpose flour
- 2 tablespoon (25g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1–2 tablespoon matcha powder,
- 1/3 cups (75g) unsalted butter, cold, cut into cubes
- 1/2 cup buttermilk, cold
- 1/2 teaspoon vanilla
GLAZE
- 1/2 cup powdered sugar
- 1–2 tablespoon milk
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In large bowl, mix together flour, sugar, baking powder, baking soda, salt and sift in the matcha powder.
- Place the cold butter cubes into the bowl and massage the butter into the dry ingredients until the butter pieces are around a pea size.
- Using your hands, mix in the buttermilk and vanilla. Don’t over mix.
- Place dough onto the baking sheet and form into a 7-8 inch disc.
- Using a floured knife or a bench scraper, divide the disc into 8 wedges. Gently space the wedges out about 1 inch apart.
- Bake for 13 minutes or until scones are lightly golden brown.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, mix the powdered sugar and milk until smooth. Pour the icing into a ziploc bag and cut a small hole in the corner of the bag to drizzle the icing on each scone.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Baking, Breakfast, Snack
- Method: Baking
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