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Matcha Almond Scones

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.
Course Breakfast, Snack
Cuisine British
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Calories 267kcal
Author Michelle

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
US Customary - Metric

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

Calories: 267kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 173mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg