Go Back
+ servings
Matcha Almond Scones1 | Sift & Simmer

Matcha Almond Scones with Bergamot Glaze

Green tea almond scones with a fragrant bergamot glaze.
Course Breakfast, Snack
Cuisine British
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Calories 267kcal
Author Michelle | Sift & Simmer



  • 1 C all-purpose flour
  • ½ tablespoon baking powder
  • 1 tablespoon granulated sugar plus extra for sprinkling on top
  • 2 tablespoon cold salted butter
  • 2 ½ teaspoon matcha sifted
  • ½ C heavy cream reserve 1 tablespoon for brushing the tops
  • 2 tablespoon flaked almonds

Bergamot Glaze

  • 1 tablespoon whole milk
  • 6 heaped teaspoon icing sugar sifted
  • ½ teaspoon culinary bergamot oil



  • Preheat the oven to 400°F/204°C.
  • In a food processor, add in the butter, all-purpose flour, sifted matcha powder, baking powder and sugar.
  • Pulse intermittently until the mixture if 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 a large clean parchment paper and gently shape into a square, about ½ inch thick.
  • Cut into triangles (on the diagonal) and place into the freezer for 15-20 minutes.
  • Remove from the freezer and brush the tops with the reserved heavy cream. Sprinkle the tops with a pinch of sugar.
  • Bake for 15-17 minutes at 400°F/204°C until golden brown.
  • Remove from oven and cool completely before drizzling with bergamot glaze (recipe below).

Bergamot Glaze:

  • Combine all ingredients into a small bowl and mix until there are no lumps.
  • Drizzle the tops of the scones with the glaze and let it harden before serving.


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