Matcha Scones with White Chocolate Chips & a Raspberry Glaze
With sweet white chocolate and a tangy raspberry glaze to mellow matcha's earthy flavor, these matcha scones are a real treat & beautiful!
Equipment
- 1 Baking tray
- 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.2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp kosher salt, 1/3 cup sugar, 2 tsp matcha
- Chop the butter into cubes and add them to the food processor. Pulse 4-5 times until they create a sandy texture.1/2 cup frozen butter
- 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.1/2 cup heavy cream , 1/3 cup white chocolate chips
- 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.1 cup powdered sugar, 2 tbs raspberry juice, 1 tbs freeze-dried raspberries
- 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.
Notes
Your scone mixture should look like thick crumbs when it's ready to be molded on the pan. If it looks very dry, add another tablespoon of water. If holds together on its own, it has slightly too much moisture and may taste cakey.
It can be tricky to get the perfect texture on scones and even if they're slightly too dry or too wet, they'll still taste great (so don't sweat it!).
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.
Nutrition
Serving: 1scone | Calories: 328kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 262mg | Potassium: 83mg | Fiber: 1g | Sugar: 23g | Vitamin A: 501IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg
Servings: 10 scones
Calories: 328kcal