Glazed Matcha Scones

Need more matcha in your life? Look no further than these matcha scones. They have a light + tender texture, and the matcha flavor is to the max with matcha dough and a beautiful matcha glaze. 

As a big matcha lover, I’m always looking for ways to incorporate matcha into my baking recipes. And with all the scone recipes I have, I can’t believe I didn’t think of matcha scones sooner. 

These delicious scones are made using my trusty basic scone recipe but with matcha green tea powder flavoring the entire batch of dough. We top them off with a sweet matcha glaze for the perfect finish. 

I love the simplicity of making scones. You only need simple tools/equipment and one bowl to make them in. Plus, from start to finish, it only takes about 40 minutes to make them. Not bad for a freshly baked scone! Let’s make them!

Ingredient Notes

Matcha Scones (Green Tea Scones)

• All-purpose flour
• Baking powder
• Salt
• Matcha green tea powder – I have tried A LOT of different matcha brands and I can honestly say Jade Leaf is my favorite brand. They are reasonably priced, and their matcha tastes great. 
• Sugar
• Unsalted butter – Make sure to use cold butter. 
• Egg
• Heavy cream  
• Vanilla extract

Make sure cold ingredients are cold! When making scones, you really need to make sure the butter, cream and eggs are cold. If the scone dough isn’t kept cold, the scones will spread and lose their flaky texture. 

Ingredients for the glaze

• Powdered sugar
• Matcha green tea powder
• Milk 

What kind of matcha should I use for this recipe?

You have options. It depends more on the final look and color you want from your scone. Culinary grade matcha is fine to use in baking (flavor-wise), but it will not have as much of a vibrant green color as ceremonial grade matcha. 

If you want the bright green color from your matcha scone, you might want to splurge with ceremonial grade. If you’re simply after the matcha flavor and don’t mind a more earthy green, just go with culinary grade 🙂 Easy. 

I have tried A LOT of different matcha brands and I can honestly say Jade Leaf is my favorite brand. They are reasonably priced and it tastes great.

And for reference, I did use ceremonial grade in these scones! I just love the color. 🙂

How to make matcha scones

Combine dry ingredients

Start by combining the dry ingredients in a large mixing bowl (that will be the flour, salt, baking powder, sugar and matcha powder). Whisk until fully combined. Then, cut a stick of butter into slices and add the butter to the bowl. 

Cut in butter

Use a pastry blender (also called a pastry cutter) to work the butter pieces into the flour mixture until the butter is scattered throughout in small pieces, about pea-sized lumps. It’s best to cut the butter into slices or small cubes before adding it to the dry mixture.  

Add wet ingredients

Add the wet ingredients (beaten egg and cream) to the mixture and stir into the dough using a fork or a dough whisk. 

Fold the dough

Once the dough starts to come together, but is still crumbly, turn it out on to a lightly floured surface. Press the mound of crumbly dough down and in around the sides and gently begin folding the dough over to knead. 

Flatten and cut

At first it won’t be as smooth to fold over and knead but it will start to come together. Be careful not to over-knead though. Once the dough becomes a cohesive mass, press it into a ½ inch thick circle. Use a sharp knife to cut into 8 wedges. 

Bake

Place the unbaked scones on a large baking sheet lined with parchment paper. I would usually do an egg or milk wash at this point to get a nice golden brown color on the scones, but with matcha, we already have our color so we can skip this step!

Bake the scones at 400F for 15-18 minutes, until risen and slightly golden around the bottom.

Make the glaze

Once you remove the scones from the oven, place them on a wire rack to cool, and start making the glaze. Combine the powdered sugar, matcha powder and milk in a small bowl and whisk until smooth. I love using a mini whisk for this, but a fork or spoon will work, too!

Use a spoon to drizzle that delicious glaze over the top of each scone.

Enjoy! 

Now for the real conundrum: Do you drink a matcha latte with your matcha scone?? Let me know in the comments! 

Why You’ll Love This Recipe

• Delicate Matcha Flavor – These scones have just the right balance of earthy matcha and subtle sweetness, making them perfect for green tea lovers.
• Crispy Edges, Soft Center – With a perfectly crisp outside and a tender, buttery inside, these scones have amazing texture in every bite.
• Quick & Easy to Make – Simple ingredients and a no-fuss method mean you can whip up a batch in just about 30 minutes.
• Perfect for Breakfast or Afternoon Tea – Pair these scones with your favorite tea, coffee, or a dollop of clotted cream for a cozy treat any time of day.

Variations

I toyed with the idea of making these a strawberry matcha scone doing a strawberry glaze on top and I still think that would look and taste amazing. If you want to try, just pulse freeze-dried strawberries in a blender until fine and add to powdered sugar instead of the matcha.

Storage and shelf life

Whether you store these scones at room temperature or in the fridge, you will want to keep them in an airtight container or Ziplock bag to prevent them from drying out.

Scones will be good for about 2 days when stored at room temperature, and up to 4-5 days when stored in the fridge. But I really think scones are best when enjoyed as soon as possible after baking!

Looking for another easy scone recipe?

• Cherry Scones with Dark Chocolate and Pistachios
• Roasted Strawberry Buttermilk Scones
• Buckwheat Scones with Maple Syrup Glaze
• Cheddar Rosemary Scones

Tried this recipe?

If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!

You can also find me on Pinterest!

More matcha recipes

Print