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
Units
Scale
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