Matcha Cranberry Scones (Print Version)
Buttery scones with earthy matcha and tart cranberries—ready in 33 minutes 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 for sprinkling
# Directions:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, matcha, sugar, baking powder, and salt until well combined.
03 - Add the cold, cubed butter to the dry mixture. Cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until fully blended.
05 - Pour the wet ingredients into the dry mixture. Add dried cranberries. Stir gently with a spatula just until the dough comes together—do not overmix to ensure tender scones.
06 - Turn the dough onto a lightly floured surface. Gently pat it into a circle about 1 inch thick, handling it minimally to prevent toughness.
07 - Cut the dough into 8 wedges using a sharp knife or bench scraper. Arrange them on the prepared baking sheet, spacing them 2 inches apart for proper air circulation.
08 - Brush the tops with milk using a pastry brush and sprinkle with coarse sugar if desired for a crunchy top.
09 - Bake for 16-18 minutes, or until the scones are set and lightly golden at the edges. A toothpick inserted into the center should come out clean.
10 - Cool on a wire rack for 10 minutes before serving. Serve warm with clotted cream or lemon curd.
# Insider Tips:
01 -
- The matcha adds this incredible earthy bitterness that balances the sweet cranberries like they were meant to be together
- These scones come together in under 30 minutes but taste like something from a fancy bakery
02 -
- Cold ingredients are non negotiable here if your butter starts melting pop everything in the freezer for 15 minutes before baking
- These scones are best the day theyre made but you can refresh day old ones in a 350F oven for 5 minutes
03 -
- If your kitchen is warm work quickly or keep your bowl in the freezer between steps to maintain that crucial butter temperature
- Use a sharp knife and press straight down when cutting wedges dont saw back and forth or you will squash the layers