Description
These White Chocolate Chip Matcha Scones are a delightful fusion of earthy matcha and sweet white chocolate, perfect for celebrating St. Patrick’s Day or any special occasion. Light, tender, and subtly flavored, these scones are easy to make with simple ingredients and a straightforward baking process.
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
- 3/4 cup white chocolate chips
- 1 tbsp heavy cream (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, matcha powder, granulated sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs, ensuring small pea-sized pieces for flaky texture.
- Whisk Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or spoon just until the dough begins to come together, being careful not to overmix to maintain tenderness.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips evenly into the dough, distributing them without breaking the dough down.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently shape it into a 1-inch thick disc, being careful not to overwork the dough.
- Cut Scones: Cut the disc into 8 wedges or use a round cutter to create traditional scone shapes.
- Prepare for Baking: Place the scones on the prepared baking sheet, spacing them evenly. Brush the tops lightly with the extra heavy cream to encourage browning.
- Bake: Bake in the preheated oven for 15-18 minutes or until the edges turn lightly golden and the scones are cooked through.
- Cool: Remove from the oven and transfer the scones to a wire rack to cool slightly before serving.
Notes
- Use cold butter to achieve flaky, tender scones.
- Do not overmix the dough to avoid tough scones.
- Allow scones to cool on a wire rack to prevent sogginess.
- Optionally, dust with powdered sugar or drizzle with white chocolate for extra sweetness.
