Description
Soft and flaky matcha scones infused with white chocolate chips deliver a rich green tea flavor and a bakery-quality treat made easily at home. These vibrant green scones are lightly sweetened, with a tender crumb and a crisp top, perfect for breakfast or an afternoon snack.
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
- 6 tablespoons cold unsalted butter, cut into small cubes
- ⅔ 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 the 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 thoroughly combined for an even distribution of flavors.
- Incorporate Butter: Cut the cold unsalted butter into the dry ingredients using a pastry cutter or fingers until the mixture looks like coarse crumbs with small pea-sized bits of butter still visible, which will create a flaky texture.
- Add Wet Ingredients: Stir in the half and half and vanilla extract just until a soft, shaggy dough forms; avoid over-mixing to keep the scones tender.
- Fold in White Chocolate Chips: Gently fold the mini white chocolate chips into the dough evenly without crushing them, ensuring every bite has a touch of sweetness.
- Knead Dough Gently: Turn the dough onto a lightly floured surface and knead gently 5 to 6 times until it comes together, being careful not to overwork the dough to maintain flakiness.
- Shape Dough: Pat the dough into an 8-inch round shape about 1 inch thick to ensure even baking and uniform scone size.
- Cut into Wedges and Arrange: Cut the round into 8 equal wedges using a knife or bench scraper and place them 2 inches apart on the prepared baking sheet to allow room for rising.
- Brush and Optional Sugar: Brush the tops with the remaining tablespoon of half and half and, if desired, sprinkle lightly with sugar for a subtle crunch and sweetness on top.
- Bake: Bake in the preheated oven for 12 to 15 minutes until the scones are puffed up and lightly golden brown, indicating they are fully cooked.
- Cool Before Serving: Transfer scones to a wire rack and cool slightly before serving to allow flavors to set and avoid crumbling.
Notes
- Use cold butter to create a flaky texture in the scones.
- Do not overwork the dough to keep the scones tender and soft.
- Mini white chocolate chips are recommended to distribute evenly without melting excessively.
- Optionally sprinkle sugar on top before baking for added texture and sweetness.
- Serve warm or at room temperature for best flavor.
