Matcha Scones – Recipe

UPDATED 2020: Now with a recipe video!

I meant to make these matcha scones for National Afternoon Tea Week last week, but because I couldn't get the photos quite right I decided to try again this week instead. This is a super-easy matcha scone recipe, and perfect warm from the oven with clotted cream and jam.

Updated pic in 2020: (little did I know back in 2018 that I'd be remaking these during a pandemic).

Another trick to get the scones to rise straight up is to stamp the cutter straight down: no twisting or wiggling the cutter. This ensures the 'walls' of the scones aren't sealed so they can rise straight up and evenly.

Need some visuals? Check out my short at-a-glance YouTube video tutorial:

Ready? Let's go.


290g self-raising flour
2 tbsp matcha
70g cold unsalted butter, chopped into cubes
Pinch of salt
50g caster sugar
150ml milk
1 egg, beaten (to glaze)


1. Preheat the oven to 200°C and line a baking tray with non-stick baking parchment.

2. Rub the flour, matcha, salt and butter in a bowl together with your fingertips, until it resembles breadcrumbs.

3. Add the sugar and milk, and knead with your hands until you have a smooth dough. Let rest, covered, for 10 minutes.

4. On a lightly-floured surface, roll the dough out until 1.5cm thick. Stamp out discs with a cutter, taking care not to twist while stamping, and place on the baking sheet. Stamp as many as you can out of one or two rolls: remember, the more you squash the leftovers back together and reroll, the tougher they'll be. Bake for 10-12 minutes, until risen and beginning to go golden on top.

5. Let cool on a wire rack for 5 minutes before serving with clotted cream and jam.

Enjoy, and have fun.


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