Matcha Cranberry Scones (Printable Version)
Fluffy baked treats with earthy green tea and tart berries, ready in under 35 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1/3 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold whole milk
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-ins
10 - 2/3 cup dried cranberries
→ For Finishing
11 - 1 tablespoon milk for brushing
12 - 1-2 tablespoons coarse sugar for sprinkling
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, matcha, sugar, baking powder, and salt in a large bowl until evenly distributed.
03 - Add cold cubed butter to the dry mixture. Use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with pea-sized butter bits remaining.
04 - Whisk together milk, egg, and vanilla extract in a separate bowl until fully combined.
05 - Pour wet ingredients into dry mixture. Add dried cranberries. Fold gently with a spatula just until dough begins to come together—avoid overmixing to prevent tough scones.
06 - Turn dough onto lightly floured surface. Pat gently into a 1-inch thick round disc, handling minimally to keep butter cold.
07 - Cut disc into 8 equal wedges. Transfer to prepared baking sheet, spacing 2 inches apart to allow for even baking.
08 - Brush tops lightly with milk. Sprinkle with coarse sugar if using for added crunch and sweetness.
09 - Bake for 16-18 minutes until scones are set and edges are lightly golden. They should feel firm when gently pressed in the center.
10 - Let scones rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Serve warm or at room temperature.
# Expert Tips:
01 -
- The matcha adds this beautiful, sophisticated grassy note that balances the buttery richness perfectly
- These scones come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Working quickly once you add the wet ingredients is crucial. You want that butter to stay cold until it hits the oven heat.
- The dough should look messy and barely holding together. If it feels smooth and elastic, you have overworked it.
03 -
- Grate frozen butter instead of cubing it for even faster incorporation and perfectly sized butter bits throughout.
- Chill your shaped scones for 15 minutes before baking. This step is the secret to taller, flakier results.