Matcha White Chocolate Scones

Matcha White Chocolate Scones ingredients

• 2.5 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 2 tsp matcha powder (culinary grade)
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup white chocolate chips
• 3/4 cup heavy cream, cold
• 1 whole large egg
• 1/2 cup powdered sugar
• 1-2 tbsp milk

How to make Matcha White Chocolate Scones

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 2 teaspoons of matcha powder, and 1/2 teaspoon of salt until well combined and the matcha is evenly distributed.
3. Add 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Gently fold in 3/4 cup of white chocolate chips, distributing them evenly throughout the mixture.
5. In a separate small bowl, whisk together 3/4 cup of cold heavy cream and 1 large egg until fully combined. Pour the wet ingredients into the dry ingredients and mix with a fork or spatula until just combined; do not overmix, as this can make scones tough.
6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 7-inch round, about 1-inch thick. Avoid excessive kneading to maintain a tender crumb.
7. Using a sharp knife or a bench scraper, cut the dough into 8 even wedges. Carefully transfer the scone wedges to the prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 15-18 minutes, or until the tops are lightly golden brown and a wooden skewer inserted into the center comes out clean. The scones should feel firm to the touch.
9. Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, whisk together 1/2 cup of powdered sugar and 1-2 tablespoons of milk for a simple glaze and drizzle over the cooled scones.
10. Serve warm or at room temperature, perhaps with a dollop of whipped cream or plain yogurt.

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