Matcha and White Chocolate Breakfast Scones

Name: Matcha and White Chocolate Breakfast Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 2 cups (250 g) all-purpose flour; 2 tablespoons (6 g) matcha powder (culinary grade), sifted; ¼ cup (50 g) granulated sugar; 2 teaspoons (8 g) baking powder; ½ teaspoon (3 g) fine sea salt; 6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch (1.25 cm) cubes; ¾ cup (135 g) white chocolate chips; ¾ cup (180 ml) buttermilk, room temperature; 1 large egg, beaten with 1 tablespoon water

From the MyKitchenBank Kitchen

Tender, crumbly scones infused with earthy matcha powder and studded with sweet white chocolate chips. These Japanese-inspired breakfast scones have a delicate green color and subtle bitter-sweet flavor. Serve warm with clotted cream and jam, or enjoy plain with tea.

Prep: 15 min
Cook: 15 min
Wait: 5 min
Total: 35 min
Makes: 8 scones

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Steps

Before you start

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
Cut butter into ½-inch cubes and keep very cold—place in freezer for 10 minutes before starting
Have buttermilk at room temperature to help bring the dough together

1
Mix dry ingredients
- In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2 tablespoons (6 g) sifted matcha powder, ¼ cup (50 g) granulated sugar, 2 teaspoons (8 g) baking powder, and ½ teaspoon (3 g) fine sea salt.
- Make sure the matcha is fully incorporated with no visible streaks—this distributes the matcha flavor evenly and gives the scones their green color.
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Ready when: Matcha is fully dissolved with no green streaks visible
Tip: Sift matcha powder twice if it's clumpy—this prevents bitter pockets in the finished scones
2
Cut in cold butter
- Add 6 tablespoons (85 g) cold butter cubes to the flour mixture.
- Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible.
- Work quickly so the butter stays cold—this creates the flaky layers in the scones.
- The mixture should look shaggy and uneven.
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Ready when: Mixture resembles coarse breadcrumbs with pea-sized butter pieces visible
Tip: If the butter starts to soften, place the bowl in the freezer for 2 minutes before continuing
3
Add chocolate and combine
- Fold in ¾ cup (135 g) white chocolate chips with a spatula or wooden spoon until they are evenly distributed throughout the mixture.
- Keep the dough loose and don't overwork it.
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Ready when: White chocolate chips are evenly scattered through the mixture
4
Form the dough
- Make a well in the center of the flour mixture.
- Pour in ¾ cup (180 ml) room-temperature buttermilk.
- Using a fork or spatula, gently stir and fold the dry ingredients into the buttermilk until just combined into a shaggy dough.
- Stop as soon as there are no visible dry streaks—overworking develops gluten and makes tough scones.
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Ready when: Dough just comes together with no dry flour visible
Tip: If the dough seems very dry, add buttermilk 1 tablespoon at a time; if too wet, dust with 1 tablespoon more flour
5
Shape and cut scones
- Turn the dough out onto a lightly floured work surface.
- Gently press it into a ½-inch-thick (1.25 cm) round disk, being careful not to compress it too much.
- Using a 2-inch (5 cm) round biscuit cutter (or a sharp knife dipped in flour), cut out 8 scones.
- Re-form and cut any scraps, but handle gently.
- Place scones 2 inches (5 cm) apart on the parchment-lined baking sheet.
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Ready when: 8 scones are cut and arranged on the baking sheet
Tip: Don't twist the cutter as you cut; press straight down and pull straight up so the edges seal
6
Brush with egg wash
- Brush the tops of each scone lightly with the beaten egg wash (1 large egg beaten with 1 tablespoon water).
- This creates a golden, shiny exterior.
- Don't let egg wash drip down the sides, as it can inhibit rising.
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Ready when: Tops are evenly coated with a thin layer of egg wash
Tip: Use a pastry brush for an even coat; avoid pooling
7
Bake until goldenOven 400°F / 205°C
- Bake in a preheated 400°F (200°C) oven for 12–15 minutes, until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- The scones should feel firm but not hard when you press the side gently.
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Ready when: Tops are golden brown and a toothpick inserted into the center comes out clean
Tip: Start checking at 12 minutes; ovens vary and overbaking dries out scones
8
Cool and serve
- Remove the baking sheet from the oven and let the scones rest on the sheet for 2–3 minutes to set, then transfer to a wire rack to cool slightly.
- Serve warm within 10 minutes with clotted cream and jam, or enjoy plain with tea.
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Ready when: Scones have cooled enough to handle without burning fingers
Tip: Scones are best eaten warm—reheat in a 300°F (150°C) oven for 5 minutes if they cool too much

Good to know

Tips

Keep all ingredients cold until mixing: cold butter and buttermilk help create flaky scones. If your kitchen is very warm, chill the mixing bowl for 10 minutes before starting.
Don't overwork the dough. Handle it as little as possible after adding the buttermilk. A slightly rough, shaggy dough makes tender scones; a smooth, fully mixed dough makes tough ones.
For extra matcha flavor and a more authentic tea flavor, serve these scones alongside strong matcha tea or sencha green tea instead of regular coffee.
If white chocolate chips are not available, chop a quality white chocolate bar into small pieces—they will melt slightly less during baking for a chunkier texture.

Make ahead

Prepare the dough up to 2 hours ahead: cut the scones and place on a baking sheet, cover with plastic wrap, and refrigerate. Bake from cold, adding 2–3 minutes to the baking time if needed.

Storage & reheating

Store cooled scones at room temperature in an airtight container for up to 2 days. Freeze unbaked scones on a baking sheet for up to 1 month; bake directly from frozen, adding 3–4 minutes to the baking time. Reheat baked scones in a 300°F (150°C) oven for 5–7 minutes.

Substitutions

white chocolate chips → chopped white chocolate, dark chocolate chips, or matcha white chocolate (if available). Dark chocolate creates a bolder flavor; avoid milk chocolate as it can overpower the subtle matcha
buttermilk → ¾ cup (180 ml) plain Greek yogurt thinned with 2 tablespoons water, or regular milk soured with 1 tablespoon lemon juice. The acid in buttermilk helps activate the baking powder; substitutes must be similarly acidic
matcha powder (culinary grade) → finely ground freeze-dried strawberry powder or 1 tablespoon regular green tea powder. Matcha is ideal for this recipe; alternatives will give a different flavor but similar texture
all-purpose flour → whole wheat pastry flour (use the same weight: 250 g). Whole wheat flour makes denser, nuttier scones; use just 25% whole wheat if you prefer lightness