matcha cranberry scones

It’s finally time for Christmas movies, Christmas cookies, and all the holiday things. And I am so excited to do some major holiday baking this year. As my first recipe of the season, I thought I would do my take on a holiday scone using my favorite ingredient – matcha! These homemade matcha cranberry scones are just as good as they are to look at. They are flavored and colored with matcha powder and filled with yummy cranberries. This recipe is adapted from Sally’s Baking Addiction’s scone recipe. If you are looking for another holiday treat, check out my matcha peppermint bark and my matcha cookies!

dry ingredients

Ingredients, Substitutions & Adjustments

  • All purpose flour – The main dry ingredient in these scones. I wouldn’t substitute with other types of flour.
  • Granulated sugar – Adds sweetness to the scones.
  • Salt for seasoning
  • Baking powder – Baking powder helps the scones rise and gives it a light and airy texture.
  • Matcha powder – Make sure to use high quality culinary grade matcha powder for this recipe. I tested this with a little more matcha powder, and it seems like some liquid comes out of matcha when it bakes, which causes the scones to spread a lot. That’s why I would not recommend adding more matcha powder. Buying the highest quality matcha powder will allow you to get better color and better flavor. I personally use Aiya’s culinary grade matcha powder.
  • Unsalted butter – The butter helps create those yummy layers in the scones. Make sure your butter is frozen before you use it.
  • Heavy cream – The heavy cream helps give the scones its tender texture. Brushing the tops of the scones with heavy cream give them a nice crust. You can also substitute with buttermilk.
  • Egg – Adds richness to the scones.
  • Vanilla extract – Adds flavor the scones. Substitute with an equal amount of vanilla paste or 1 vanilla bean.
  • Cranberries – Cranberries add a bit of tartness to the scone which balances out the sweetness from the sugar. I use frozen cranberries which help keep the dough really cold.
  • Demerara sugar – This is an optional ingredient but I highly recommend it. It adds texture and a little bit of sweetness to the scones.
mixed wet and dry ingredients

Making my matcha cranberry scone recipe

These matcha cranberry scones are the perfect treat for the holidays! First, combine flour, sugar, salt, baking powder, and matcha powder in a bowl. Make sure to sift the matcha powder into the bowl. Mix and set aside. Grate the frozen butter with a boxed grater. Add to the flour mixture and combine with 2 forks until the butter pieces are pea sized. Set aside in the fridge while you mix the wet ingredients. Add heavy cream, egg, and vanilla extract to a small bowl or liquid measuring cup. Whisk together until combined. I preferred using a liquid measuring cup because it was easier to pour into the dry ingredients. Pour the wet ingredients into the dry ingredients. Add the cranberries. Mix until you see large clumps form. If the dough looks dry, add a teaspoon of heavy cream at a time until it comes together.

Prepare 2 baking sheets by covering them with parchment paper. Empty the dough onto a floured surface. Bring all the pieces together into a 7 inch disk. Cut the dough with a sharp knife into 7 triangles. They should look like small pizza slices. Transfer each piece onto the prepared baking sheet. Brush each scone with heavy cream for that golden crust. Lastly, sprinkle demerara/turbinado sugar on top of each scone. Place the scones in the fridge for 45 minutes to cool. This will reduce spreading in the oven. Preheat the oven to 400 degrees F (204 degrees C). Once done cooling, bake the scones for 15-20 minutes until the tops have a light golden brown color. Cool for 5 minutes before serving.

scones before baking

Tips on the how to make the perfect matcha cranberry scones

Make sure you use cold ingredients

It is super important to use cold ingredients with scones. Cold ingredients prevent spreading in the oven and it gives it that crumbly, tender texture. If you feel like your ingredients are getting too warm, put them back in the fridge for 10-15 minutes.

What can I use instead of a boxed grater to cut the butter?

You can also use a pastry cutter to cut your butter. Cut your butter into small cubes and freeze them. Add the butter to the bowl with the flour mixture. Use the pastry cutter to cut and incorporate the butter with the flour.

Why do you need to rest your dough before baking?

As mentioned previously, cold dough prevents spread in the oven and helps the scones puff up.

How do you store scones?

Scones will keep for 2 days at room temperature and 5 days in the fridge.

matcha cranberry scones

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matcha cranberry scones

Get the Recipe:
Matcha Cranberry Scones

These tender matcha cranberry scones are the perfect treat for the holidays! They're filled with matcha powder, cranberries, and a whole lot of butter.
4.89 from 9 ratings

Ingredients
 
 

Instructions
 

  • Combine flour, sugar, salt, baking powder, and matcha powder in a bowl. Make sure to sift the matcha powder into the bowl. Mix and set aside.
  • Grate the frozen butter with a boxed grater. Add to the flour mixture and combine with 2 forks until the butter pieces are pea sized. Set aside in the fridge while you mix the wet ingredients.
  • Add heavy cream, egg, and vanilla extract to a small bowl or liquid measuring cup. Whisk together until combined. I preferred using a liquid measuring cup because it was easier to pour into the dry ingredients.
  • Pour the wet ingredients into the dry ingredients. Add the cranberries. Mix until you see large clumps form. If the dough looks dry, add a teaspoon of heavy cream at a time until it comes together.
  • Prepare 2 baking sheets by covering them with parchment paper.
  • Empty the dough onto a floured surface. Bring all the pieces together into a 7 inch disk. Cut the dough with a sharp knife into 7 triangles. They should look like small pizza slices. Transfer each piece onto the prepared baking sheet.
  • Brush each scone with heavy cream for that golden crust. Lastly, sprinkle demerara/turbinado sugar on top of each scone.
  • Place the scones in the fridge for 45 minutes to cool. This will reduce spreading in the oven.
  • Preheat the oven to 400 degrees F (204 degrees C).
  • Once done cooling, bake the scones for 15-20 minutes until the tops have a light golden brown color.
  • Cool for 5 minutes before serving.
Serving: 1scone, Calories: 336kcal, Carbohydrates: 47g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 329mg, Potassium: 62mg, Fiber: 1g, Sugar: 18g, Vitamin A: 518IU, Vitamin C: 1mg, Calcium: 98mg, Iron: 2mg
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