White Chocolate Matcha Scones with Raspberry Glaze
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Enjoy a morning pick-me-up with these matcha scones made with green tea powder! These gorgeous scones are ever so slightly sweet with white chocolate chips and a pink raspberry glaze. They are the perfect treat to enjoy with breakfast, brunch, or your afternoon cup of tea!
If you enjoy these classic scones, my Date Scones are made with fresh orange and crunchy walnuts. For a sweeter treat, try these Vanilla Muffins with a delicious glaze and crunchy crumb topping!
Who can resist the gorgeous pastel green color of these matcha scones? They have a pleasant, light matcha flavor that is complemented by the sweet and tangy raspberry. These scones look like something out of a bakery shop window, and yet they’re so simple to make!
Why you’ll love these matcha scones
What I love about these American-style scones is their moistness–something people don’t usually associate with scones! American-style scones tend to be moister than their British counterparts because they’re made with both heavy cream and butter.
British scones are usually served with clotted cream to add moisture, but these tender matcha scones can be enjoyed all on their own!
Equipment
You’ll need just a few simple kitchen tools to make these matcha scones.
- Food processor
- Baking tray
- Knife
- Parchment paper
- Cooling rack
- Sieve
Ingredients for Matcha Scones Recipe
Scone Ingredients
All-purpose flour – Sift your flour into a large bowl first to avoid any clumps.
Baking powder – Keep in mind that baking powder has a shelf life of between 6-12 months, so make sure yours is still good before using it!
Salt – Salt reacts with baking powder to help the scones rise.
Sugar – Sugar helps neutralize the bitterness of the matcha powder.
Butter – Your butter pieces should be very cold; ideally frozen. Cold butter helps create those flaky layers in your flour mixture.
Matcha powder – You can use culinary grade or ceremonial matcha powder, whichever you can get your hands on.
Heavy cream – Heavy cream gives these scones their soft, cake-like texture.
White chocolate chips – White chocolate chips add creaminess and a touch of sweetness.
Match Scone Glaze
Raspberries – You can use fresh or frozen since we just need the juice.
Powdered sugar – We’ll use a little bit of powdered sugar to create the glaze.
Freeze-dried raspberries – This optional topping adds beautiful color and a flavorful crunch!
How to Make Matcha Scones
- Preheat oven to 350 degrees F. Line a baking tray with parchment paper or a silicone mat.
- Add dry ingredients to the bowl of the food processor.
- Chop the butter into cubes and add them to the food processor. Pulse 4-5 times until they create a sandy texture.
- Pour in half of the cream and pulse to combine.
- Add the chocolate chips and continue adding cream until the mixture pulls away from the sides and begins to look like large crumbs.
- Turn the dough out onto the prepared baking sheet and mold it into a circle about ½ in tall. Cut it into 8-10 triangular pieces with a sharp knife.
- Separate the pieces so they have room to grow.
- Bake for 15-18 minutes.
- Allow the scones to cool completely on a wire rack.
- While they are cooling, press the raspberry pieces through a sieve to get 2 tablespoons of juice. Whisk half of the powdered sugar into the juice until fully incorporated. Add the remaining powdered sugar and continue whisking until smooth.
- Drizzle the glaze over the scones. Allow the glaze to set completely. Enjoy scones with your afternoon tea or store them in an airtight container for later.
Storing Suggestions
Store these matcha scones in an airtight container at room temperature for 3-4 days. Any longer and they will start to get dry. You can also keep these scones in the refrigerator for up to a week, or in the freezer for up to 3 months.
Tips & Variations
Glaze substitutes – Use orange juice instead of raspberry juice to give your scones a bright citrusy flavor.
Non-dairy milk and butter – If you plan to make vegan matcha scones, choose a high-fat milk alternative like cashew milk or coconut milk. Vegan butter has a very similar texture to dairy butter and should substitute very easily.
Use a pastry blender – The food processor saves time, but also makes it easy to over-mix your scone dough. A pastry blender will give you more control when you’re combining the dry and wet ingredients.
How to Serve Matcha Green Tea Scones
These matcha scones are the ultimate teatime treat! I love to eat them with a green tea latte (for the matcha lovers!) or a cup of hot Earl Grey.
These scones are great for serving at a brunch or making as a special treat for a baby shower or summer gathering.
FAQ
Can you use matcha latte mix for baking?
Matcha latte mix is simply matcha powder combined with cane sugar. You can use matcha latte mix for this recipe, but it will make your scones sweeter.
Does matcha turn brown when baked?
A prolonged bake time can cause matcha powder to turn brown. These scones are only baked until they’re golden brown, so they stay nice and green!
Why are my scones falling apart?
If your scones are really crumbly and falling apart, they most likely didn’t get enough moisture. I found that although the base scone recipe I use calls for 1/2 cup of cream (4 oz), sometimes I need closer to 5 oz for the perfect texture.
It helps to let your scones cool completely on your baking sheet. They will have more structure as they sit. Next time, just add an extra tablespoon or two of cream.
Related Recipes
If you love these matcha green tea scones, try these other delicious recipes!
- Date Scones with Walnut and Orange
- Blood Orange Scones
- Lemon White Chocolate Scones
- Blue Cheese Scones
- Blueberry Crumble Bars
- The Perfect Gravenstein Apple Crisp
- Apple Crumble Scones
Matcha Scones with White Chocolate Chips & a Raspberry Glaze
Equipment
- 1 silicione tray liner or parchment paper
- 1 Knife
- 1 Whisk
Ingredients
Scone Mixture
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/3 cup sugar
- 2 tsp matcha
- 1/2 cup frozen butter, cubed
- 1/2 cup heavy cream , + 1-2 tbs as needed
- 1/3 cup white chocolate chips
Raspberry Glaze
- 1 cup powdered sugar
- 2 tbs raspberry juice
- 1 tbs freeze-dried raspberries, optional
Instructions
- Preheat oven to 350 degrees F. Line a baking tray with parchment paper or a silicone mat.
- Add dry ingredients to the bowl of the food processor.
- Chop the butter into cubes and add them to the food processor. Pulse 4-5 times until they create a sandy texture.
- Pour in half of the cream and pulse to combine. Add the chocolate chips and continue adding cream until the mixture pulls away from the sides and begins to look like large crumbs.
- Turn the dough out onto the prepared baking sheet and mold it into a circle about ½ in tall. Cut it into 8-10 triangular pieces with a sharp knife.
- Separate the pieces so they have room to grow.
- Bake for 15-18 minutes.
- Allow the scones to cool completely on a wire rack.
- While they are cooling, press the raspberry pieces through a sieve to get 2 tablespoons of juice. Whisk half of the powdered sugar into the juice until fully incorporated. Add the remaining powdered sugar and continue whisking until smooth.
- Drizzle the glaze over the scones. Allow the glaze to set completely. Enjoy scones with your afternoon tea or store in an airtight container for later.
