There’s something about a freshly baked scone that feels like a warm hug, and when you add matcha and white chocolate? Pure magic.
These scones are buttery, flaky, and just the right balance of earthy matcha and creamy sweetness.
They’re perfect for a cozy morning with coffee or an afternoon treat with tea. Plus, they’re easy to make—no fancy skills required!
What You’ll Need
Dry Ingredients:
- 2 cups (250g) all-purpose flour
- 2 tbsp matcha powder
- ¼ cup (50g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients:
- ½ cup (113g) unsalted butter, cold and cubed
- ½ cup (120ml) heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
Mix-ins:
- ½ cup (85g) white chocolate chunks
Optional Topping:
- Extra white chocolate, melted for drizzling
Pro Tips
- Keep the butter cold – This is key to flaky scones! If it starts to soften, pop the dough in the fridge for 10 minutes.
- Don’t overmix – Mix just until the dough comes together. Overworking makes tough scones.
- Chill before baking – A quick chill (15 minutes) helps the scones hold their shape and get that perfect rise.
- Use a sharp knife – When cutting scones, a clean, sharp cut helps them bake evenly.
- Drizzle white chocolate while warm – This makes it spread beautifully and adds a little extra indulgence.
Tools Needed
- Large mixing bowl
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Sharp knife or bench scraper
- Small saucepan (for melting white chocolate)
Substitutions & Variations
- No matcha? Use cocoa powder for a chocolate twist.
- Dairy-free? Swap butter for vegan butter and use coconut cream.
- Less sweet? Reduce the white chocolate or swap it for nuts like almonds.
- Extra crunch? Sprinkle coarse sugar on top before baking.
Make-Ahead Tips
- Mix the dry ingredients and store in an airtight container for up to a week.
- Cut and shape the scones, then freeze them. Bake straight from the freezer, adding 2-3 minutes to the bake time.
How to Make Matcha White Chocolate Scones
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, matcha powder, sugar, baking powder, and salt until evenly combined.
2. Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it looks like coarse crumbs.
3. Add Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla. Pour into the flour mixture and gently stir until just combined.
4. Fold in the White Chocolate
Gently fold in the white chocolate chunks, being careful not to overmix the dough.
5. Shape and Cut the Scones
Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Use a sharp knife to cut into 8 triangles.
6. Bake
Place the scones on a parchment-lined baking sheet. Brush the tops with heavy cream and bake at 375°F (190°C) for 18-22 minutes until golden.
7. Drizzle with White Chocolate
Once cooled, drizzle with melted white chocolate for extra sweetness.
Leftovers & Storage
- Store in an airtight container at room temp for 2 days or refrigerate for up to a week.
- Reheat in the oven at 300°F (150°C) for 5 minutes to refresh the texture.
- Freeze unbaked scones and bake fresh when needed.
Conclusion
These matcha white chocolate scones are the perfect mix of cozy and fancy. Whether you’re enjoying them with your morning coffee or serving them at brunch, they’re sure to impress. Give them a try and let me know how they turn out in the comments! 💚✨
