These pistachio matcha scones are what you’d get if your matcha latte and favourite bakery pastry had a buttery green baby. They’re nutty and delicious, perfectly soft with crisp edges, exactly how a scone should be. They’re layered with real pistachio paste inside, so you get a rich swirl of flavour in every bite.
If you’re a fan of pistachio matcha lattes, you’re going to love this. And yes, they’re freezer-friendly, so you can totally make a batch ahead and treat yourself all week long. 🙂
🧡 WHY YOU'LL LOVE THIS RECIPE
Nutty + earthy combo: Pistachio and matcha go so well together, the creamy nuttiness of pistachio softens the grassy edge of the matcha.
Layered and buttery: Folding in pistachio paste gives these scones a slightly laminated texture that’s soft inside and crispy on the edges.
Make ahead friendly: You can chill or freeze the dough ahead of time so fresh-baked scones are always within reach.
🔪 KITCHEN EQUIPMENT
Large mixing bowl
Pastry cutter or clean hands
Rubber spatula
Rolling pin
Plastic wrap
Baking sheet
Parchment paper
Pastry brush
🥚 INGREDIENTS YOU'LL NEED for pistachio matcha scones
- All-purpose flour
Baking powder
Granulated sugar
Salt
Matcha powder (use high-quality for better flavour and colour)
Cold unsalted butter, cut into small cubes
Cold buttermilk
Pistachio paste (smooth or chunky both work)
Egg yolk (for egg wash)
Sliced almonds (optional, for topping)
A Few Notes on Making Scones
If you’ve ever wondered how to make scones that are tender but not dry, flaky but still soft, it’s all about the butter and how you handle the dough. Cold butter is key. The goal is to cut the butter into the dry ingredients until you get little pea-sized pieces. These pockets of butter melt in the oven and create that signature scone texture.
We’re also layering in pistachio paste here (literally), which adds a nutty richness and keeps the centre soft. It’s a bit messy, but worth it for the marbled, melt-in-your-mouth middle. And if you’ve made matcha scones before, you’ll know how beautifully the grassy matcha balances the richness of pistachio!
📝 HOW TO MAKE THIS RECIPE
1. In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and matcha powder until evenly combined.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Bake at 340°F (170°C) for 20 minutes or until the tops are golden brown and the scones are set.
9. 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.
☝🏻 Tips and tricks
Use cold tools too: Chill your mixing bowl and pastry cutter if your kitchen runs warm, it helps keep the butter from softening too fast.
Skip the glaze? Totally fine. These scones have enough flavour to stand on their own, so the egg wash and almonds are just a bonus.
Storage tip: If they start to lose their crisp edge, pop them in a 300°F oven for 5 minutes and they’ll taste freshly baked again.
Don’t overwork the dough: If your scones are coming out tough, it usually means too much kneading or rolling. Once the dough holds together, you’re good.
Can I use regular green tea powder instead of matcha?
Not quite. Matcha is much more concentrated than regular green tea powder, which is usually weaker in both flavour and colour. If you swap them, you’ll likely end up with dull-looking scones and barely any matcha taste. For that bright green hue and earthy flavour, go for culinary-grade matcha.
My dough was really sticky, is that normal?
Yes, a sticky dough is totally normal here, especially with the buttermilk and pistachio paste in the mix. The key is to chill the dough between steps to firm it up, and use plastic wrap to help shape it without adding too much flour. If it’s completely unworkable, a light dusting of flour on your hands can help but try not to overdo it or you’ll lose that tender texture.
Can I freeze the scones?
Absolutely. You can freeze the shaped, unbaked scones on a tray until firm, then transfer to a zip-top bag and bake straight from frozen. Just add a few extra minutes to the bake time. You can also freeze them after baking, they’ll keep for up to a month. Just reheat in the oven for 5–10 minutes to crisp them back up.
Whether you’re team matcha or team pistachio (or both), these scones are a soft, earthy, and slightly nutty way to switch up your weekend baking. If you make them, I’d love to hear how it went, especially if you layered in anything fun like white chocolate chips or a drizzle on top. 🙂
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Pistachio Matcha Scones
- Total Time: 0 hours
- Yield: 12 1x
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
- 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
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