Matcha Cranberry Scones (Printable)
Tender, buttery scones with earthy matcha and tart cranberries. Ready in 33 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 (optional)
# How to Make It:
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 flour mixture. Use a pastry cutter or fingertips to work butter into dry ingredients until 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 wet ingredients into dry mixture. Add dried cranberries. Stir gently with a spatula just until dough comes together—do not overmix. Dough will be slightly shaggy.
06 - Turn dough onto lightly floured surface. Gently pat into a 1-inch thick circle. Cut into 8 equal wedges.
07 - Place scones on prepared baking sheet, spacing 2 inches apart. Brush tops with milk and sprinkle with coarse sugar if desired.
08 - Bake for 16–18 minutes until scones are set and edges are lightly golden.
09 - Transfer scones to wire rack. Cool for 10 minutes before serving warm.
# Expert Hacks:
01 -
- The earthy matcha perfectly balances tart cranberries without being bitter
- These scones come together in under 40 minutes with pantry staples
- The texture is incredibly tender with just enough crumble
02 -
- Cold ingredients are non-negotiable for flaky, tender scones
- Working the dough too much will make them tough and dense
- The scones continue baking slightly on the hot pan after coming out of the oven
03 -
- Grate frozen butter instead of cubing it for even faster incorporation
- Use a scale to measure flour—cup measurements can be inconsistent