Matcha Cranberry Scones (Print Version)
Buttery matcha scones dotted with tart cranberries, perfect for breakfast or afternoon tea.
# What You 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
# Preparation Steps:
01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Whisk flour, matcha, sugar, baking powder, and salt in large bowl.
03 - Add cold cubed butter. Cut into dry mixture with pastry cutter until coarse crumbs form.
04 - Whisk milk, egg, and vanilla extract in separate bowl.
05 - Pour wet ingredients into dry mixture. Add cranberries. Stir gently until dough just comes together.
06 - Turn dough onto floured surface. Pat into 1-inch thick circle. Cut into 8 wedges.
07 - Place wedges on prepared baking sheet. Brush tops with milk, sprinkle with coarse sugar.
08 - Bake for 16-18 minutes until set and lightly golden at edges.
09 - Cool on wire rack for 10 minutes before serving.
# Expert Advice:
01 -
- The matcha adds this sophisticated grassy note that balances the sweet cranberries perfectly
- These come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Overworking the dough makes tough scones, so stop mixing the moment everything comes together
- If your butter starts warming up while you work, pop the whole bowl in the freezer for 5 minutes
03 -
- Use a sharp knife and press straight down when cutting wedges, dont saw back and forth
- Freeze the cut scones on the baking sheet for 15 minutes before baking for even taller results