Matcha Cranberry Scones (Printable Version)
Tender, buttery scones with earthy matcha and tart cranberries. Perfect for breakfast or tea time.
# 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 - Whisk together flour, matcha, sugar, baking powder, and salt in a large bowl.
03 - Add cold cubed butter to the dry mixture. Cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Whisk together milk, egg, and vanilla extract in a separate bowl.
05 - Pour wet ingredients into dry mixture. Add dried cranberries. Stir gently with a spatula just until dough comes together—avoid overmixing.
06 - Turn dough onto lightly floured surface. Gently pat into a 1-inch thick circle.
07 - Cut dough into 8 wedges. Arrange on prepared baking sheet, spacing apart.
08 - Brush tops with milk and sprinkle with coarse sugar if desired.
09 - Bake for 16-18 minutes until scones are set and lightly golden at edges.
10 - Cool on wire rack for 10 minutes before serving.
# Expert Tips:
01 -
- The earthy matcha balances tart cranberries in a way that feels sophisticated yet completely approachable
- These scones come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Cold ingredients are non-negotiable here—if your butter starts melting before it hits the oven, you lose those flaky layers
- Matcha can clump, so whisk it thoroughly with the other dry ingredients before adding any liquids
03 -
- If the dough feels impossibly sticky, chill it for 15 minutes before shaping—sometimes kitchen warmth makes it hard to handle
- Gently press the scraps back together for the last two scones instead of rerolling, which keeps them tender