Moist Matcha and White Chocolate Scone Recipe

This time, I created a scone recipe using matcha and white chocolate chips. Many of my friends were surprised by how moist and soft they were inside—scones are often dry and crumbly, but not these! I fine-tuned the recipe several times to get it just right. The secret? A combination of butter and heavy cream, plus folding the dough six times to create beautiful layers—without over-kneading.

I brought a batch to work (I currently work for a matcha company), and my colleagues absolutely loved them. They have high standards when it comes to anything made with matcha, but they told me these scones struck the perfect balance between the earthy bitterness of matcha and the sweet, creamy notes of white chocolate. The texture was a hit too—light, tender, and melt-in-your-mouth. I hope you’ll give them a try!

Matcha and White chocolate scones

Kitchen Poucupine

Crispy on the outside and soft, moist on the inside, these scones strike the perfect balance between the earthy bitterness of matcha and the sweet, creamy richness of white chocolate chips.

5 from 1 vote

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Prep Time 40 minutes mins

Cook Time 17 minutes mins

Total Time 57 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 scones

Equipment

• Baking sheet
• Parchment paper or Silpain

Ingredients

  

• 230 g ( 1 3/4 cups)  Flour
• 18 g ( 2 tbsp + 1 tsp) Matcha
• 50 g ( 1/4 cup)   Sugar
• 3 g (1/2 tsp) Salt
• 9 g (2 tsp) Baking powder
• 100 g (7 tbsp)  Unsalted butter
• 90 g (6 tbsp) Heavy cream
• 40 g (1/4 cup)   White chocolate chips

NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.  

Instructions

 

• Preheat the oven to

  190°C (375°F)

  and line a baking sheet with parchment paper or Silpain.
  
• Cut the butter into small cubes.
  
• Sift the flour, Matcha, and baking powder together.
  
• In a food processor, pulse the flour, Matcha, sugar, salt, and baking powder until evenly combined.
  
• Add the cold, cubed butter. Pulse until it resembles coarse crumbs.
  
• Transfer into a bowl. Pour in the heavy cream and mix until the dough just comes together. Be careful not to overmix—the dough should be slightly crumbly but hold together when pressed.
  
• Fold in the white chocolate chips.
  
• Transfer the dough onto a board. Gently flatten it, cut in half, and stack the pieces. Repeat this process about 6 times to create layers.
  
• Roll the dough out to about 2 cm thick, then refrigerate for at least 1 hour.
  
• Cut into rounds with a cutter or slice into 8 wedges.
  
• Arrange the scones on the prepared tray, leaving space between each.
  
• Bake for about 17 minutes, or until the edges are lightly golden.
  
• Allow the scones to cool slightly before serving. They’re best enjoyed warm!
  

Notes

• These scones can be stored in the refrigerator for up to 3 days. For the best taste and texture, warm them slightly before serving.
• You can substitute the white chocolate chips with ingredients such as dark chocolate chips, dried cranberries, dried strawberries, or macadamia nuts.

Keyword Chocolate chunk scones, Matcha, Matcha scones, Scones, White chocolate, White chocolate chunk scones