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Matcha white chocolate scones on a board

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
Cook Time 17 minutes
Total Time 57 minutes
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.
    Preheat the oven
  • Cut the butter into small cubes.
    Cut butter into cubes
  • Sift the flour, Matcha, and baking powder together.
    Sift Matcha and flour
  • In a food processor, pulse the flour, Matcha, sugar, salt, and baking powder until evenly combined.
    Pulse Matcha and flour in a food processor
  • Add the cold, cubed butter. Pulse until it resembles coarse crumbs.
    Combine butter and flour and matcha in a food processor
  • 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.
    Add heavy cream to matcha flour and butter mixture in a bowl
  • Fold in the white chocolate chips.
    Fold in white chocolate chips to Matcha scone dough in a bowl
  • 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.
    Cut Matcha scone dough into half and fold them
  • Roll the dough out to about 2 cm thick, then refrigerate for at least 1 hour.
    Roll out Matcha scone dough to 2cm thickness
  • Cut into rounds with a cutter or slice into 8 wedges.
    Cut Matcha scone dough into rounds with a cutter
  • Arrange the scones on the prepared tray, leaving space between each.
    Arrange Matcha scones on baking sheets
  • Bake for about 17 minutes, or until the edges are lightly golden.
    Bake Matcha scones for 17 minutes
  • Allow the scones to cool slightly before serving. They’re best enjoyed warm!
    Baked Matcha scones on baking pans

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