Matcha Green Tea Scones with Lemon Glaze

Name: Matcha Green Tea Scones with Lemon Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8-10 scones
Cuisine: Deutsch
Ingredients: 2 cups (240g) All-purpose flour; 2 tbsp Culinary grade matcha powder; 1/4 cup (50g) Granulated sugar; 1 tbsp Baking powder; 1/2 tsp Salt; 1/2 cup (113g) Cold unsalted butter, cubed; 3/4 cup Cold milk (whole or 2%); 1 tsp Vanilla extract; 1 tbsp Milk (for brushing); For the Lemon Glaze:; 1 cup (120g) Powdered sugar; 2-3 tbsp Fresh lemon juice

(0 Ratings)

These Matcha Green Tea Scones offer a delightful twist on a classic baked good, bringing a touch of spring color and sophisticated flavor to your table. The distinct, slightly grassy notes of matcha pair beautifully with the sweet, zesty lemon glaze, creating a balanced and refreshing treat. They are tender, flaky, and surprisingly easy to make, ideal for a March brunch or an afternoon pick-me-up.

speichern

Matcha Green Tea Scones with Lemon Glaze

Prep Time20 min

Cook Time15 min

Servings8-10 scones

DifficultyMedium

Equipment

Large mixing bowlBaking sheetParchment paperPastry blender or food processorRound cookie cutter

Instructions

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, matcha powder, granulated sugar, baking powder, and salt.
2
Add the cold cubed butter to the dry ingredients. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3
In a separate small bowl, whisk together the cold milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a fork or your hands until just combined. Be careful not to overmix; the dough should be shaggy.
4
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick round. Use a 2-inch round cutter to cut out scones, re-rolling scraps once. Place scones on the prepared baking sheet.
5
Brush the tops of the scones with 1 tablespoon of milk for a golden finish. Bake for 12-15 minutes, or until the tops are lightly golden and the scones are cooked through.
6
While scones cool, prepare the lemon glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. If too thick, add more lemon juice a few drops at a time; if too thin, add more powdered sugar. Drizzle the glaze over the cooled scones before serving.

Nutrition

Calories280 kcal

Protein4g

Fat12g

Carbohydrates

Frequently Asked Questions

What kind of matcha powder should I use?

For baking, culinary-grade matcha powder is perfectly suitable and more budget-friendly than ceremonial grade. It will still provide the distinct flavor and vibrant green color.

Can I make these scones dairy-free?

Yes, you can substitute cold plant-based butter (like vegan butter sticks) and plant-based milk (almond or oat milk work well) for the dairy ingredients to make these scones dairy-free.

How do I store leftover scones?

Store unglazed scones in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Glazed scones are best enjoyed the same day, as the glaze can soften over time.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.