Description
These White Chocolate Chip Matcha Scones are a perfect festive treat for St. Patrick’s Day, combining the earthy flavor of matcha with sweet white chocolate chips. Soft and flaky with a subtle hint of green tea, these scones are a delicious twist on the classic, ideal for breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp matcha powder
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
Add-ins and Finishing
- 3/4 cup white chocolate chips
- 1 tbsp milk (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, matcha powder, sugar, baking powder, and salt until well combined and evenly distributed.
- Cut in Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs with pea-sized pieces. This creates flakiness in the scones.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and fully combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until the dough just comes together; do not overmix to maintain tenderness.
- Fold in White Chocolate Chips: Carefully fold in the white chocolate chips ensuring they are evenly distributed throughout the dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently press and shape it into a 1-inch thick round disc, being careful not to overwork the dough.
- Cut into Wedges: Using a sharp knife, cut the disc into 8 equal wedges. Alternatively, use a round cutter for traditional scone shapes.
- Prepare for Baking: Place the scones carefully onto the prepared baking sheet. Brush the tops lightly with extra heavy cream or milk to promote browning.
- Bake: Bake in the preheated oven for 15-18 minutes or until the edges and tops turn lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Remove the scones from the oven and transfer them to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Ensure the butter is very cold before cutting it into the flour to achieve flaky texture.
- Do not overmix the dough to keep scones tender and light.
- White chocolate chips can be substituted with dark or milk chocolate for variation.
- For best flavor, serve scones fresh on the day of baking.
- Store any leftovers in an airtight container for up to 2 days or freeze for longer storage.
