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–+ servings
strawberry matcha scone

Strawberry Matcha Scone with Honey Glaze

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. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 18 minutes
Chill Time 30 minutes
Total Time 1 hour 3 minutes
Servings 6 Scones

Ingredients
  

Strawberry Matcha Scones

  • 1 ¼ cup All Purpose Flour
  • ½ cup Cake Flour
  • 1 tablespoon Baking Powder
  • ¼ teaspoon Salt
  • ¼ cup Brown Sugar light or dark
  • 1 tablespoon Matcha Power
  • 6 tablespoon Unsalted butter cubed, cold
  • ½ cup Heavy Cream Cold
  • ¼ cup Sour Cream Cold
  • 1 Cup Fresh Strawberries diced. small

Honey Glaze

  • 5 tablespoon Powdered Sugar
  • 1 tablespoon Honey
  • 1 teaspoon Vanilla Bean Paste optional
  • 1 tablespoon Heavy Cream

Instructions
 

Prep Work

  • Cut and cube butter into ½-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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