Matcha-White Chocolate Scones

Adapted by
April 2014
Yield: 12 to 16 medium scones


3½ cups all-purpose flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons high-grade pure Japanese matcha powder
8 ounces unsalted butter, cubed and chilled
½ cup white chocolate chips
¾ cup heavy cream
¾ cup buttermilk
⅔ cup milk
1½ cups powdered sugar


Heat oven to 400ºF. In a food processor, combine the flour, sugar, baking powder, baking soda, salt, and matcha. Pulse until combined. Add butter and pulse to a mostly sandy texture with some clumps of butter. Do not overmix. Add buttermilk and cream and pulse several times, until liquid is combined. Transfer mixture to mixing bowl with chocolate chips and combine with hands. The dough will be crumbly. Line sheet pan with parchment paper. With an ice cream scoop, scoop dough into 12 to 16 portions onto sheet pan. Rest dough in freezer for at least 1 hour before baking, until forzen. Bake 25 to 30 minutes, until scones are golden brown. (Do not thaw before baking.) In a small bowl, combine milk and powdered sugar to make a glaze. Pour glaze over scones while still hot.