These Matcha Almond Scones feature a soft, tender crumb and a delicate crunch from sliced almonds, finished with a fragrant bergamot glaze. The earthy bitterness of matcha balances beautifully with the floral citrus notes of bergamot, making them perfect for breakfast or afternoon tea.
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What are scones?
Scones are a type of quick bread that originated in the United Kingdom.
They're similar to American-style biscuits but are typically a bit denser and slightly sweet.
The secret to good scones lies in cold butter and gentle handling, which creates that signature crumbly, tender texture.
Why you'll love this recipe
Buttery and tender: these scones combine both butter and cream for the perfect balance of flakiness and richness. The cold butter creates delicate layers, while the cream keeps the interior soft and moist.
Balanced flavors: earthy matcha green tea meets citrusy bergamot -- a light, aromatic pairing that's sophisticated yet comforting.
Quick and simple: the dough easily comes together in the food processor.
Ingredients you'll need
Matcha scones:
- all-purpose flour: regular plain flour provides the base structure
- matcha powder: use a high-quality culinary-grade matcha for the best color and flavor -- it should be bright green, not dull or brownish
- salted butter: cold butter gives lift and flakiness, and flavor
- heavy cream: adds richness and tenderness to the dough
- vanilla extract: or a touch of bergamot oil adds extra flavor
- granulated sugar: just enough for a hint of sweetness
- baking powder: helps the scones rise and stay light
Garnish:
- sliced almonds: add a delicate nutty crunch on top
- powdered sugar: the base of the glaze
- whole milk: to thin out the powdered sugar mixture
- bergamot oil or extract: use a culinary bergamot oil or extract
How to make matcha cream scones
Make the matcha scones:
Preheat oven to 400°F / 204°C. Line a baking tray with parchment paper.
In a food processor, combine flour, butter, sifted matcha, baking powder, sugar, and vanilla extract.
Pulse a few times until the mixture looks like coarse crumbs.
Pour in the heavy cream and continue pulsing just until the dough comes together. Don't overmix -- it's okay if it looks a little rough.
Turn the dough out onto a lightly floured surface and pat it into a square about ¾-inch thick.
Cut into 4 triangles and transfer to the prepared baking sheet.
Freeze for 15-20 minutes before baking. This step helps the scones rise higher and hold their shape.
Brush the tops with the reserved cream, sprinkle with sugar, and top with sliced almonds.
Bake for 18-22 minutes, until lightly golden at the edges. Cool completely before glazing.
Make the glaze:
In a small bowl, whisk together powdered sugar, milk, and bergamot oil until smooth.
Adjust the consistency as needed. It should be pourable but not runny.
Drizzle and serve:
Drizzle the glaze over the cooled scones. Enjoy with a warm cup of tea or matcha latte.
How to serve
Serve the green tea scones with butter, jam, and a cup of warm tea or a hot matcha latte.
How to store
Store the matcha scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, store the scones (unglazed) in an airtight container in the freezer for up to 1 month.
Reheat in the oven at 350F for about 10 minutes, or until warmed through.
Expert tips
Keep everything cold: cold butter and cold heavy cream gives a flakier texture.
Handle the dough gently: overworking develops gluten, making scones tough.
Chill before baking: prevents spreading and gives taller, more defined layers.
Use high quality matcha: bright green matcha means fresh, balanced flavor without bitterness. Stay away from dull, yellow-brown matcha tea powder.
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Matcha Almond Scones
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Matcha scones:
- 30 g cold salted butter
- 120 g all-purpose flour
- 2 ½ teaspoon matcha
- ½ tablespoon baking powder
- 30 g granulated sugar plus extra for sprinkling on top
- 125 ml heavy whipping cream reserve 1 tablespoon for brushing the tops
- 2 tablespoon flaked almonds
Bergamot glaze:
- 15 ml whole milk adjust to the consistency you prefer
- 24 g powdered sugar sifted
- 1-2 drops culinary bergamot oil
Instructions
Matcha scones:
- Preheat the oven to 400°F/204°C.
- Line a baking tray with parchment paper. Set aside.
- In a food processor, add in the butter, all-purpose flour, sifted matcha powder, baking powder and sugar.
- Pulse intermittently until the mixture becomes sandy or mealy, like coarse bread crumbs.
- Gradually add in the heavy cream while pulsing a few times, just until the dough starts to form. Don't over mix the dough or it will become tough.
- Dump the mixture onto your work surface or a large piece of parchment paper and gently shape into a square, about ¾" inch thick.
- Use a sharp knife to cut into 4 triangles (on the diagonal) and place onto the lined baking tray.
- Place into the freezer for 15-20 minutes to chill.
- Remove from the freezer and brush the tops of the scones with 1 tablespoon reserved heavy cream.
- Top with a few flaked almonds and sprinkle the tops with sugar (optional)
- Bake for 18-22 minutes at 400°F/204°C until lightly golden. If your oven runs hot, cover with a piece of aluminum foil over top.
- Remove from oven and let cool before glazing.
Bergamot glaze:
- Combine milk, powdered sugar and bergamot oil in a small bowl and mix until there are no lumps.
Drizzle and serve:
- Drizzle the tops of the scones with the glaze and let it set before serving.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
heather (delicious not gorgeous)
this sounds so good!! i'm a sucker for tea (matcha and earl grey!), so i'll be making these asap (:
siftandsimmer@gmail.com
Yay, can't wait to see it, Heather!! 🙂
anna petrone
would a blender work instead of a food processor?
Michelle
I wouldn't recommend a blender. The blade is much smaller than a food processor. You don't want to overwork the dough by pulsing it too many times.
anna petrone
then what could i use instead of the food processor? because i dont own one 🙁
Michelle
You can cut the butter into small bits with a knife, or if you have a box grater you can grate the butter instead.
Then, use your fingertips to lightly rub the pieces of butter with the flour. Add in the rest of the dry ingredients + sugar, and gradually pour in the cream. Use a fork to incorporate the mixture, until it forms a rough dough but do NOT over mix. Hope that helps.
Anna Petrone
does coconut sugar work too?
Michelle
Yes, coconut sugar will work.
Kechi
I made these the other day, everyone loved it! Thanks so much for sharing!
Michelle
Amazing, Kechi! Thank you so much 🙂
Angela
These scones have such an interesting blend of flavors. I had to try them out. I loved the flavor and texture. I will definitely make them again.
Michelle
Glad to hear it, Angela! 🙂 Thanks for stopping by.
Shalini
Love the unique blend of flavours in the scones! Love the bright and airy pictures too.
Shanna
This was my first time making anything with matcha and I do have to say. That these were some of the best scones that I have ever had.
jess
While the flavor is quite good, these scones rise very little, if at all, in the oven. Keep this in mind when gently rolling out the dough and cutting, otherwise they will be quite flat; the individual slices will rise only about a centimeter, if that.
Linsey
I like scones, these Matcha scones are so unique in flavour and beautiful in green colour. Thanks Michelle!
David @ Spiced
What a fun idea to put a matcha spin on scones! And the almonds on top would add just the right crunchy texture. These are perfect for a mid-morning snack!
Michelle
Thanks David! The matcha adds a nice green tea flavor to regular scones! 🙂
Heidi
Your matcha scones are truly gorgeous topped with the ever so delicious homemade Bergamot glaze you've created. Plus, these are such a cinch to make with your easy photo instructions. Thank you for another amazing treat!
Michelle
Thanks Heidi! The bergamot-scented glaze takes these matcha scones to a new level! 🙂
Healthy World Cuisine
These matcha scones are elevated with that delicious bergamot glaze. Perfect to make and freeze ahead of this busy holiday season.
Michelle
Thanks Bobbi! These scones would be great for Christmas, paired with some cranberry!