Description
These pistachio matcha scones are buttery, earthy, and tender with flaky layers of pistachio paste folded into a soft matcha dough. A bakery-style breakfast treat you can make at home.
Ingredients
Units
Scale
- 3 cups (360g) all purpose flour
- 2 teaspoons baking powder
- 1/4 cup (50g) granulated white sugar
- 1/4 teaspoon salt
- 2 tablespoon matcha powder
- 3/4 cup (169g) unsalted butter, cold and cubed
- 2/3 cup (140 g) buttermilk
- 1/2 cup (128g) pistachio paste
- 1 egg yolks (for egg wash)
- Sliced almonds (optional, for topping)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and matcha powder until evenly combined.
- Add the cold, cubed butter to the bowl. Toss to coat, then use your fingertips or a pastry cutter to crumble the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter chunks.
- Pour in the buttermilk and gently fold with a spatula until the mixture just comes together. Be careful not to overmix—the dough should look slightly shaggy but cohesive.
- The next few steps will be very messy, so I recommend lining your work surface with saran wrap for easy clean up. Transfer the dough onto the plastic wrap and knead until the dough sticks together. Try not to over mix. Gently press and roll it into a flat square, about 1 inch thick. Wrap it tightly and refrigerate for 30 minutes.
- Unwrap the chilled dough and roll it into a square about 1/2 inch thick. Spread half the pistachio paste evenly over the surface. Fold the dough in half, then roll it out flat again, around 1/4 inch. Repeat the pistachio paste, folding and rolling process 1 more time to create layers.
- After layering, shape the dough into a neat square about 1 inch thick. Wrap it again in plastic wrap and freeze for 30 minutes to firm up for cutting.
- Remove the dough from the freezer. Trim the uneven edges for a clean finish, then cut the square into 12 equal pieces (rectangles or triangles). Place the pieces on a parchment-lined baking sheet. Brush the tops with the egg yolks and sprinkle with sliced almonds if desired.
- Bake at 340°F (170°C) for 20 minutes or until the tops are golden brown and the scones are set.
- Allow the scones to cool slightly before serving. They’re best enjoyed warm but can be stored in an airtight container for up to 2 days.
- Prep Time: 1 hr 20 mins
- Cook Time: 20 mins
- Category: Scones
- Cuisine: Japanese