Description
These White Chocolate Chip Matcha Scones are a delightful twist on a classic treat, perfect for celebrating St. Patrick’s Day. Featuring a subtle earthy matcha flavor balanced by sweet white chocolate chips, these tender, flaky scones are baked to golden perfection and make a wonderful breakfast or afternoon snack.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp matcha powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup white chocolate chips
- 1 tbsp heavy cream (for brushing)
Optional Glaze
- Powdered sugar (amount to preference, approx. 1/2 cup)
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, matcha powder, granulated sugar, baking powder, and salt until well combined for a uniform flavor and texture.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs, which will help create flaky scones.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract until smooth and well blended.
- Form Dough: Pour the wet mixture into the dry ingredients and gently mix until just combined to avoid overworking the dough, which can make the scones tough.
- Fold in Chocolate Chips: Carefully fold in the white chocolate chips to evenly distribute them throughout the dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a disc about 1 inch thick for even baking.
- Cut Scones: Cut the dough into 8 wedges or use a round cutter for a traditional scone shape, then place the pieces onto the prepared baking sheet, spacing them slightly apart.
- Brush Tops: Brush the tops with an additional tablespoon of heavy cream to promote browning and a shiny finish.
- Bake: Bake in the preheated oven for 15-18 minutes or until the scones are lightly golden around the edges and a toothpick inserted comes out clean.
- Cool: Remove from the oven and let the scones cool on a wire rack to set their shape before glazing.
- Prepare Glaze (Optional): In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and drizzle evenly over the cooled scones for added sweetness and decoration.
Notes
- Ensure the butter is very cold to achieve flaky layers in the scones.
- Do not overmix the dough to keep the scones tender rather than dense.
- For a stronger matcha flavor, you can increase the matcha powder to 1.5 tablespoons.
- The glaze is optional but adds a lovely sweetness and visual appeal.
- Store scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
