Description
Soft and flaky matcha white chocolate scones bursting with rich green tea flavor and sweet white chocolate chips, perfect for a delightful bakery-style treat made easily at home.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 5 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons matcha powder
Wet Ingredients and Add-ins
- 6 tablespoons cold unsalted butter, cut into small cubes
- â…” cup half and half
- 1 teaspoon vanilla extract
- ½ cup mini white chocolate chips
- 1 tablespoon half and half (for brushing tops)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and matcha powder until the mixture is evenly combined for a uniform flavor and leavening.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with visible buttery bits, which creates a flaky texture.
- Add Wet Ingredients and Form Dough: Stir in â…” cup of half and half along with the vanilla extract just until a soft, shaggy dough forms. Be careful not to overmix to keep the scones tender.
- Fold in White Chocolate Chips: Gently fold the mini white chocolate chips into the dough, distributing them evenly without overworking the dough.
- Knead Dough Lightly: Turn the dough onto a lightly floured surface and knead gently 5 to 6 times until it just holds together, ensuring the formation of a cohesive dough without overdevelopment.
- Shape and Cut Dough: Pat the dough into an 8-inch diameter round shape about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
- Arrange and Brush: Place the scone wedges 2 inches apart on the prepared baking sheet. Brush the tops with the remaining tablespoon of half and half, and optionally sprinkle lightly with sugar for a subtle crunch and shine.
- Bake: Bake the scones for 12 to 15 minutes until they are puffed up and lightly golden on top, indicating they are fully cooked and flaky.
- Cool Before Serving: Remove from oven and cool on a wire rack before serving to allow the scones to set and enhance texture and flavor.
Notes
- Ensure butter is very cold to achieve a flaky texture in scones.
- Do not overmix or over-knead the dough to keep scones tender.
- Optionally sprinkle extra sugar on top before baking for added sweetness and crunch.
- Serve warm or at room temperature, delicious with butter or clotted cream.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
