Mar 24, 2023
matcha scones with cream cheese glaze
20 MINUTES
8 SCONES
HARD
The first time I made scones was in culinary school, where I learned to make them using the mealy dough method. This technique is crucial when it comes to baking scones, as it ensures a tender and flaky texture. The mealy dough method involves incorporating butter into dry ingredients using a paddle attachment on a stand mixer. The goal is to mix the butter until it is well incorporated, resulting in a texture that resembles cornmeal and feels powdery to the touch.
As a big lover of matcha, I decided to experiment by adding some matcha powder into the dough mixture. If you're a fan of matcha and looking to indulge in some delightful scones, these are definitely the ones to make!
RECIPE NOTES
Making scones can be tricky at first. One important tip is to knead and mix the dough as little as possible. Overworking or overmixing can make the dough sticky and difficult to handle. Cutting the scones neatly on the side helps them rise better when baking.
Ingredients
ceremonial grade matcha powder or culinary grade, 28 grams
all purpose flour, 400 grams
baking powder, 8 grams
egg, 1 each
butter, cold and cut into even cubes, 85 grams
salt, 3 grams
pure maple syrup, 113 grams
vanilla extract, 4.2 grams
milk, 185 grams
confectioners sugar, for glaze
cream cheese, for glaze
Instructions
Scones
preheat your oven to 400.
combine all dry ingredients into a mixing bowl of a stand mixer.
cut cold butter or other fat into 1-inch pieces.
using the paddle attachment, mix butter into dry ingredients thoroughly until mixture resembles coarse cornmeal and there are no large visible pieces of butter. the mixture should remain cool and powdery.
add liquid ingredients all at once to the bowl and mix with the paddle very briefly as soon as you see it come together. do not overwork the dough. the mixture should be just a tad dry.
on a clean working surface pour out the mixture out onto working surface.
finish combining the ingredients by hand. flatten and then fold the dough over itself using a bench scraper. the dough should look shaggy but still hold itself together.
once the rest of the flour has been worked into the dough, gently press and form the dough into a disc that is 1 inch to 1 1/2 thick.
using a knife, cut the dough into 8 wedges to form the scones, almost like a pizza pie.
place each of the scones on a parchment lined baking sheet and into the oven.
bake for 15-18 minutes. i recommend underbaking these for a lighter bite that is less dense.
remove scones from the oven once they are done baking and let cool completely before adding glaze.
