Matcha Scones: A Perfect Blend of Earthy and Sweet
Homemade Matcha Scones with a Hint of Chocolate
Indulge in the delightful harmony of earthy matcha green tea and sweet chocolate with these easy-to-make scones. They boast a wonderfully crisp exterior and a soft, tender crumb inside, making them an ideal companion for your morning coffee or afternoon tea. For an extra treat, serve them with a generous dollop of Nutella to enhance the rich flavors. This recipe is perfect for elevating your home cafe experience!
Dry Ingredients- 200g Cake flour (low-gluten flour)
- 20g Bread flour (high-gluten flour)
- 40g Sugar
- 2g Salt
- 15g Matcha powder
- 3g Baking powder
Cooking Instructions
Step 1
Begin by sifting all your dry ingredients—cake flour, bread flour, sugar, salt, matcha powder, and baking powder—together into a large bowl. Sifting twice ensures that the ingredients are well-aerated and evenly distributed, contributing to a lighter scone texture.
Step 2
Add the cold, cubed butter to the sifted dry ingredients. Using a pastry blender, a bench scraper, or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs, about the size of small peas. It’s crucial to work quickly to keep the butter cold, as this is key to achieving flaky layers.
Step 3
In a separate bowl, whisk together the heavy cream, room temperature egg, plain yogurt, and sweetened condensed milk until well combined. Pour this wet mixture over the flour and butter mixture. Gently fold everything together with a spatula just until a cohesive dough starts to form. Be careful not to overmix; overworking the dough can result in tough scones.
Step 4
Turn the dough out onto a lightly floured surface. Gently fold and press the dough onto itself 3-4 times. This process helps to create layers within the dough and distribute the butter pockets evenly, enhancing the scone’s texture. Avoid kneading; think of it more as a gentle folding action.
Step 5
Shape the dough into a rough rectangle about 5cm (2 inches) thick. Wrap it tightly in plastic wrap or place it in an airtight container, and refrigerate for at least 1 hour. This chilling period allows the butter to firm up again, which helps the scones rise beautifully in the oven, and makes the dough easier to handle and cut.
Step 6
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or a silicone baking mat. Remove the chilled dough from the refrigerator and cut it into your desired shapes—squares or triangles work well. Place the cut scones onto the prepared baking sheet. Bake for approximately 20-25 minutes, or until the scones are golden brown and puffed up. Avoid opening the oven door too frequently during baking.
Step 7
Once baked, let the matcha scones cool slightly on a wire rack. For an extra burst of indulgence, spread them generously with Nutella. Enjoy the delightful contrast between the slightly bitter matcha and the sweet, rich chocolate hazelnut spread. Your delicious matcha scones are ready!
