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A very easy, flavorful, and tender scone flavored with earthy matcha and studded with craisins and walnuts.
I love scones! butter-based scones (like these matcha red bean and banana chocolate chip scones) and cream scones. Butter-based scones are a bit more extra steps than cream scones IMHO! These easy matcha cream scones don’t use butter and milk and are easier to make. If you have heavy cream in your fridge, whip it out and you’ll have ultra-tender cake-like scones in a jiff!
Easy Matcha Cream Scones
Ingredients
- 260 g all-purpose flour
- 10 g Culinary matcha powder
- 100 g sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 50 g craisins
- 50 g walnuts finely chopped
- 250 g heavy cream plus more as needed and for brushing
- 2 ½ Tbsp Turbinado sugar for sprinkling
Instructions
Prepare the dough:
- Combine flour, sugar, baking powder, matcha powder, and salt in a large mixing bowl.
- Add the craisins and walnuts.
- Stir again to combine.
- Pour the heavy cream and add vanilla into the dry mixture. Use a sturdy spatula to stir into a shaggy dough
- Use a sturdy spatula to stir into a shaggy dough. Add more cream, one tablespoon at a time if the dough is too dry and won't come together. The dough should be cohesive enough but not too wet and sticky
- Sprinkle some flour on your work surface and transfer the dough onto the floured surface. Flour your hands and a rolling pin.
- First, use your hands to pat (don't knead) the dough into a rough rectangle with the long side near you.
- Fold the two sides over to meet at the center.
- Then rotate the dough by 90 degrees, so the long side is near you again.
- Use a rolling pin to roll it out into a rectangle again. Fold the two sides over to meet at the center again, rotate 90 degrees and roll it out into a rectangle again. Do this one more time, so you do a total of 3 of this folding
- After the last folding, you don't need to roll it out into a rectangle,pat the dough to shape into a roughly 7-inch round.
Chill the dough before cutting:
- Transfer to a baking sheet lined with parchment paper
- It's hard to have a clean cut when the dough is sticky. Put the baking sheet in the freezer for 30 minutes. I use a serrated knife (bread knife) and cut in a sawing motion to cut into 8 wedges. It's easier to get a clean cut when the dough is cold.
- Pull the wedges about 1/2 inch apart from each other. Brush with some heavy cream on top
- Sprinkle with some turbinado sugar on top
Chill the dough before baking: (for a good rise):
- I highly recommend chilling the dough again for a taller rise. Place the dough in the freezer for 30 minutes.
- 15 minutes before the end of freezing time, preheat the oven to 375 F (190 C) for conventional oven, 350 F (180 C) for convection oven
- See notes for make and bake later
Baking:
- Bake in the preheated oven for 20-25 minutes. Rotate the pan halfway through baking. Bake until the top and the bottom of the scones are golden brown. Let the scones cool down on the pan for 5 minutes
Serve:
- Serve the scones warm. They are best served on the same day if possible, but these scones are so good that they stay tender for 3 days in an air-tight container at room temperature. If you want slightly crisp scones on the outside, simply reheat them
How to reheat scones:
RECOMMEDED TOOLS
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. All-purpose flour
All-purpose flour has a medium gluten content, which gives a perfect balance of tenderness and structure to the scones.
2. Ceremonial matcha powder
I recommend ceremonial-grade matcha powder because it makes a difference in terms of flavor and color.
3. Sugar
I use granulated sugar, which is the most common sugar available in the U.S.
4. Baking powder
This is what makes the scones light and airy. Please make sure your baking powder is fresh and active
5. Heavy cream
Heavy cream, also known as heavy whipping cream, typically has a fat content ranging between 36% and 40%. This high-fat content is what gives it its rich texture
6. Craisins
If you don’t like craisins, you can certainly skip it or use other dried fruits like apricots, pineapple,
7. Walnuts
You can use any nuts or leave them out if you don’t want any
8. Salt
I use fine sea salt
9. Turbinado sugar
I like turbinado sugar because of its coarser texture.
How to reheat scones
If you want to restore some stale scones, bake in a preheated oven at 350 F (180 C) for 5-8 minutes or 330 F (165 C) for 3-5 minutes if in the air fryer (time may varies depending on your air fryer)
