These scones are with green tea, dried cherries and a sweet glaze made with cherry jam for a pretty pink color. If you like anything matcha or green tea flavored, then you will enjoy these. They come together easily you just have to make sure you keep all of the ingredients cold for your dough to get a nice flaky and light end result, and make sure you are not over- working the dough, otherwise you will get tough scones.
Green Tea Cherry Scones
Yield 16 scones
For the dough:
- 3 cups (390g) all purpose Flour
- 2 tbsp (18g) Green Tea Powder or Matcha (I blended green tea leaves in a coffee grinder)
- 3 tbsp (45g) white Sugar
- 1 1/2 tbsp Baking Powder
- 1 tsp Coarse Salt (3/4 tsp fine salt)
- 9 tbsp (135g) cold, grated Butter (keep in the freezer)
- 1/2 cup (115g) Dried Cherries, soaked in warm water for at least 2 hours, strained
- 2 large Eggs (100g out of shell)
- 3/4 cup (180g) Heavy Cream
- 1 tsp Vanilla Extract
For the glaze:
- 3 tbsp (45g) very soft Butter
- 2 tbsp (30g) Cherry Jam (strain if there are chunks)
- 1 cup (130g) Powdered Sugar
- 1-4 tsp warm Milk (to thin out the glaze if needed)
- To decorate: chopped pistachios (optional)
Tools: large bowl, small bowl, baking tray, whisk, silicon spatula, long knife, piping bag or ziplock bag
For the dough:
- Preheat oven to 400ºF (200ºC) with the fan/ventilator switched on. Line a baking tray with parchment paper.
- In a small bowl combine the eggs, heavy cream, and vanilla extract; whisk to combine completely.
- In a large bowl combine the flour, green tea powder, sugar, baking powder, and salt; mix with spatula to combine then add in the butter. Break it apart with your fingers into the flour, just to get it evenly dispersed (try not to heat up the butter too much with the palms of your hands, so just use the tips of your fingers). Add in the strained cherries, mix with spatula. Add in your wet mixture, mix with spatula until the dough forms large clumps, then form it into a rough large mass with your hands (again try not to work with it too much, to avoid melting the butter pieces).
- Divide the dough into 2 equal portions, shape each piece into a circle about 1 inch in height, cut each circle into 8 triangles like a pizza and line them all onto your baking tray, giving them even spacing.
- Bake them for 12-15 minutes or just until the edges are golden brown and they feel firm but still springy to the touch. Allow for them to cool completely before glazing.
For the glaze:
- In a medium bowl combine the butter, jam, and powdered sugar; whisk until smooth (you may need to add some milk to get it to the right consistency), you are looking for something you can pipe (a bit like a Nutella-like consistency).
- Place your glaze in a piping bag or ziplock bag, snip off the end and drizzle as much as you want on the scones. Top of with chopped pistachios if you like and enjoy!
- These scones are best eaten on the same day but you can store them in an airtight container for up to 3 days. See Notes for freezing the dough.
You can freeze the unbaked scone dough if you like: just finish step four then place them in the freezer. Once they are frozen solid (this happens in about 6 hours) you can store them in a resealable bag or container. To bake: take them out onto a baking tray just as you are putting your oven to preheat, just add about 2-3 minutes more to the baking time.
Courses Dessert, Breakfast and Brunch
Serving Size 1 scone
Amount Per Serving
% Daily Value
Total Fat 13.8 g
Saturated Fat 8.2 g
Unsaturated Fat 4.5 g
Cholesterol 61.6 mg
Sodium 256.4 mg
Total Carbohydrates 32.9 g
Dietary Fiber 0.9 g
Sugars 14.9 g
Protein 3.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.