This Strawberry Matcha Scone is soft and tender with crisp edges. It’s an earthy flavor with bursts of strawberry pieces in every bite and a honey glaze on top.
It was inspired by one of my favorite go-to drinks lately. I’ve been enjoying hot matcha with raw honey every morning and then an iced one in the afternoon. We recently went strawberry picking, and I instantly knew I had to add it to my scones and my afternoon matcha fix of course.
Why you’ll love this Strawberry Matcha Scone Recipe:
- Great for prepping ahead of time: I love making a huge batch of scones and freezing them and just baking them whenever I want a scone to enjoy with my morning coffee or matcha in this case.
- Tastes Amazing: No dry and hard scones here! Only delicious scones for matcha lovers!
- Easy to make: This delicious recipe can be made with a stand mixer or hand mixed. No room temperature ingredients are needed!
Strawberry Matcha Scone Key Ingredients:
- Flour: A blend of All-purpose flour and cake flour to create a soft and tender texture.
- Baking Powder: Helps the scone rise
- Sugar: Dark Brown Sugar is used in this recipe, but you can feel free to use light brown sugar if that’s what you have on hand.
- Butter: Use real unsalted butter here in this recipe. Make sure to use cold butter, if time permits use small cubes of frozen butter.
- Heavy Cream: Combines the dough giving it plenty of fat compared to regular milk.
- Sour Cream: Helps tenderize the scone
- Matcha: Use a good quality matcha powder for the best results, culinary grade or ceremonial
- Strawberry: Use fresh strawberries not frozen.
How to make Strawberry Matcha Scone:
Prep Work:
Cut and cube butter into 1/2-inch-sized pieces and place in the freezer for 5 minutes.
Wash, dry, and chop strawberries into small pieces
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Scone Dough
Combine both flours, dark brown sugar, matcha powder, baking powder, and salt in a large mixing bowl.
Incorporate the cold cubed butter into the dry ingredients. Work the butter into the flour mixture using a pastry blender or your fingertips. The butter pieces should be pea-sized or course and sandy-like.
Add in the chopped strawberries and gently mix to distribute.
Measure out the heavy cream, sour cream and vanilla extract into a measuring cup.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be shaggy.
Transfer the dough onto a lightly floured surface and gently knead it to form the shape of a rectangle. Fold the rectangle into an envelope and then flatten gently with a floured rolling pin.
Using a sharp knife or a bench scraper, cut the dough into 8 wedges.
Baking
Place the scones onto the prepared baking sheet, leaving 2 inches in between each scone.
Brush the tops of the scones with heavy cream and then sprinkle with turbinado sugar
Bake in the preheated oven for 15-18 minutes, or until the scones are lightly golden brown on top and cooked through.
Honey Glaze:
In a small bowl, whisk together the powdered sugar, honey, and heavy cream until smooth. Add a little bit more heavy cream if necessary to achieve your desired glaze consistency.
Once the scones are done baking, transfer them to a wire rack to cool slightly.
Drizzle the honey glaze on the top of each scone.
Allow the glaze to set for a few minutes before serving.
Storage:
Scones are best served fresh. I would highly recommend you bake and consume them the day of. Store leftover scones in an airtight container for up to 2 days on the counter.
Optional:
If time allows, refrigerate the scones for 30 minutes before baking. The overall results are worth it!
Freezer:
The strawberry matcha scone dough can be made, shaped, cut out, and frozen in a ziplock bag for up to 3 months. Just bake it fresh from the freezer and add a couple more minutes when baking.
Bakers Helpful Tips:
- Use cold ingredients: Keep your sour cream, heavy cream, and butter as cold as can be before incorporating them into the dough. Cold ingredients help create flaky layers in the scones.
- Don’t overwork the dough: Mix the dough until it just comes together. Overmixing can result in tough scones. It’s okay if there are some small lumps of butter remaining in the dough.
- Use the right flour: All-purpose flour works well for most scone recipes, cake flour will result in a cakier scone texture. A blend of both cake and all-purpose flour created the best and most tender scone when I was experimenting. I would avoid bread flour and whole wheat flour.
- Chill the dough before baking: After shaping the dough, chill it in the refrigerator for about 30 minutes before baking. This helps relax the gluten and solidify the butter, resulting in better rise and texture.
- Brush with cream or egg wash: Before baking, brush the tops of the scones with heavy cream or beaten egg. This helps them develop a beautiful golden color and a slightly shiny finish.
Matcha Scone Add-ins:
- White Chocolate Matcha Scones: The sweetness of white chocolate pairs well with the earthy flavor of matcha.
- Lemon Zest: Citrus notes balances and enhances the flavor of the matcha, making it taste and smell more aromatic and fresh.
- Chopped Nuts: Walnuts, almonds, or pistachios add a crunchy texture and nutty flavor . Toast the nuts before adding them to enhance their flavor.
- Dried Fruits: Adds a hint of sweetness of fruitiness.
- Fresh Berries: In addition to strawberries, you can also try adding fresh blueberries or raspberries to the scones.
Topping Variations:
- Glaze: Glaze flavors are endless. Add vanilla bean to create a vanilla bean glaze. Substitute the honey for maple syrup. Add more matcha powder for a double matcha taste.
- Sugars: Top the scones off with a coarse sugar like turbinado sugar, Brown Sugars also will work very well. This gives the scones an extra sweet crispness.
Strawberry Matcha Scone FAQS:
Can I use a food processor to make scones?
Yes, just make sure not to over mix the dough once the wet ingredients have been added to the dry ingredients.
Can these scones be made vegan?
I have not tested this myself, but I would assume the ingredients can be substituted to make vegan matcha scones. Substitute the butter with a vegan butter or even coconut oil. The texture might not be the same but it should taste just as delicious. Heavy cream and sour cream can be substituted with a vegan yogurt and coconut milk, soy milk, oat milk can be substituted for heavy cream. I would recommend using a coconut cream just because there is much more fat in it compared to a soy milk or oat milk.
How come by strawberry matcha scones look dull?
To achieve a vibrant green color make sure to use a high quality matcha powder. Sometimes it can also be due to the matcha powder not being fresh and it loses it’s color over time.
If you love scones make sure to check out one of my favorite scones the cheddar chive and bacon scone!
Strawberry Matcha Scone with Honey Glaze
Ingredients
Strawberry Matcha Scones
- 1 1/4 cup All Purpose Flour
- 1/2 cup Cake Flour
- 1 tbsp Baking Powder
- 1/4 tsp Salt
- 1/4 cup Brown Sugar light or dark
- 1 Tbsp Matcha Power
- 6 tbsp Unsalted butter cubed, cold
- 1/2 cup Heavy Cream Cold
- 1/4 cup Sour Cream Cold
- 1 Cup Fresh Strawberries diced. small
Honey Glaze
- 5 Tbsp Powdered Sugar
- 1 tbsp Honey
- 1 tsp Vanilla Bean Paste optional
- 1 Tbsp Heavy Cream
Instructions
Prep Work
- Cut and cube butter into 1/2-inch-sized pieces and place in the freezer for 5 minutes.
- Wash, dry, and chop strawberries into small pieces
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Scone Dough
- Combine flour, dark brown sugar, matcha powder, baking powder, and salt in a large mixing bowl.
- Incorporate the cold cubed butter into the dry ingredients. Work the butter into the flour mixture using a pastry blender or your fingertips. The butter pieces should be pea-sized or course and sandy-like.
- Add in the chopped strawberries and gently mix to distribute.
- Measure out the heavy cream, sour cream and vanilla extract into a measuring cup.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be shaggy.
- Transfer the dough onto a lightly floured surface and gently knead it to form the shape of a rectangle. Fold the rectangle into an envelope and then flatten gently with a floured rolling pin.
- Using a sharp knife or a bench scraper, cut the dough into 8 wedges.
Baking
- Place the scones onto the prepared baking sheet, leaving 2 inches in between each scone.
- Brush the tops of the scones with heavy cream and then sprinkle with turbinado sugar
- Bake in the preheated oven for 15-18 minutes, or until the scones are lightly golden brown on top and cooked through.
Honey Glaze
- In a small bowl, whisk together the powdered sugar, honey, and heavy cream until smooth. If using vanilla bean paste add it at this time also. Add a little bit more heavy cream if necessary to achieve your desired glaze consistency.
- Once the scones are done baking, transfer them to a wire rack to cool slightly.
- Drizzle the honey glaze on the top of each scone.
- Allow the glaze to set for a few minutes before serving.
Storage:
- Scones are best served fresh. Store leftover scones in an airtight container for up to 2 days on the counter.
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