Matcha Cranberry Scones (Printable)
Buttery matcha-infused scones studded with tart cranberries, ready in just over 30 minutes.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tbsp matcha green tea powder
03 - 1/3 cup granulated sugar
04 - 1 tbsp baking powder
05 - 1/2 tsp salt
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold whole milk
08 - 1 large egg
09 - 1 tsp pure vanilla extract
→ Add-ins
10 - 2/3 cup dried cranberries
→ For Finishing
11 - 1 tbsp milk for brushing
12 - 1-2 tbsp coarse sugar for sprinkling
# How to Make:
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 well blended.
03 - Add cold cubed butter to the flour mixture. Use a pastry cutter or fingertips to work butter into dry ingredients until mixture resembles coarse crumbs.
04 - Whisk together milk, egg, and vanilla extract in a separate bowl until combined.
05 - Pour wet ingredients into dry mixture. Add dried cranberries. Stir gently with a spatula just until dough comes together—do not overmix.
06 - Turn dough onto lightly floured surface. Gently pat into a 1-inch thick circle.
07 - Cut dough into 8 wedges. Arrange on prepared baking sheet with space between each piece.
08 - Brush tops with milk. Sprinkle with coarse sugar if desired.
09 - Bake for 16-18 minutes until scones are set and lightly golden at the edges.
10 - Cool on wire rack for 10 minutes before serving.
# Expert Tips:
01 -
- The earthy matcha balances perfectly with tart cranberries like they were always meant to be together
- These scones come together in under 40 minutes from start to finish
02 -
- Cold butter is non-negotiable here because warm butter creates flat, tough scones instead of flaky ones
- The dough should look shaggy and slightly rough, not smooth and perfect
03 -
- Work quickly once you add the butter because you want those tiny butter pockets to stay cold and create flakiness
- If your kitchen is warm, chill the dough for 15 minutes before baking to help the scones hold their shape