Matcha Cranberry Scones (Printable Version)
Fluffy, buttery scones with earthy matcha and tart cranberries. Ready in under 35 minutes.
# What You'll 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
# Directions:
01 - Preheat 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 blended.
03 - Add cold, cubed butter to the dry mixture. Cut in using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together cold milk, egg, and vanilla extract until combined.
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.
06 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick circle. Cut into 8 wedges and arrange on the prepared baking sheet, spacing 2 inches apart.
07 - Brush tops with milk and sprinkle with coarse sugar if desired. Bake for 16-18 minutes until scones are set and lightly golden at the edges.
08 - Transfer to a wire rack and cool for 10 minutes before serving warm.
# Expert Hints:
01 -
- The matcha creates this gorgeous green hue and subtle grassy flavor that balances perfectly with sweet bursts of cranberry
- These scones come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Overworking the dough makes tough scones so handle it minimally and gently
- Cold ingredients are non negotiable for flaky results so keep everything chilled until mixing
03 -
- Freeze your butter for 15 minutes before starting for the best flaky results
- Use a sharp knife and press straight down when cutting wedges to get clean edges