Honey Matcha Scones #ISW2018
Get on the Matcha bandwagon with these Honey Matcha Scones. Sporting a sweet exotic flavor plus fiber from whole wheat flour, there’s no room for guilt. 
Matcha is hot right now. And I’m finally getting around to trying it.
I’ve been following a Matcha blog and planning to buy some Matcha…for ages. Is your life like that?
For the uninitiated, matcha is, per Time, “a type of green tea made by taking young tea leaves and grinding them into a bright green powder.“ It’s supposed to have lots of great health benefits—even more than green tea, and it might even help with weight loss.
Honey Matcha Scones with tea
Happily, this week, I finally took the plunge. And I was delighted to have success on my first try, with these Honey Matcha Scones.
Now I’d like to say I did this all for my health but what really pushed me into baking Honey Matcha Scones was International Scone week. My blogging friend Tandy at Lavender and Lime hosts an annual “scone party” that I wouldn’t miss. After already baking cherry maple pecan scones, gingerbread scones, pecan pumpkin scones and more, I really needed to get creative.
Yes, I am a serious scone lover.
A bite of Honey Matcha scone!
I based these Honey Matcha Scones on my recipe for Honey Lavender scones (last year’s recipe), since I’m seriously fond of baking with honey. Happily, the honey was a great complement to the matcha flavor!
Yup sometimes you just get lucky!
Egg wash, then coarse sugar–mmm!
And since we’re talking scones, I wanted to share one other piece of my scone philosophy (does anyone else have a “scone philosophy”?). I generally go with a topping of coarse sugar rather than a glaze or drizzle of icing. The coarse sugar version comes in around 50 (or more) calories less than a glaze/drizzle, it tastes just as sweet, and I enjoy the little bit of sugar crunch.
Happy International Scone Week! 
- 1 cup unbleached flour
- 1 cup whole wheat four
- ½ tsp salt
- 2 Tablespoons matcha powder
- 1 Tablespoon baking powder
- 4 Tablespoon butter
- 2 eggs (pull out a tablespoon for brushing the scones)
- 6 Tablespoons honey
- 1 teaspoon vanilla
- 3 Tablespoons cream or milk
- 2-3 teaspoons coarse sugar for decorating (optional)
- In a large mixing bowl, combine flour, baking powder, matcha and salt.
- Cut the butter into the flour mixture with a fork or pastry tool, until butter pieces are tiny and flour-coated. Mixture will resemble crumbs but will still be fairly floury.
- In a separate bowl, beat two eggs. Remove about a tablespoon of the beaten egg and reserve for egg wash. Add the cream, vanilla and honey into the beaten eggs and combine well. Stir the egg mixture into the dry ingredients, being careful not to overmix. Add additional cream or flour if needed.
- Remove scone dough to a floured surface. Knead once or twice, then pat into a 3x15 inch rectangle. It’s okay if dough is a bit sticky. Cut the rectangle into five 3 x 3 squares, then cut each square on a diagonal to make ten scones.
- Place each scone on a baking sheet topped with parchment. Brush scones with the reserved tablespoon of beaten egg and sprinkle with coarse sugar.
- Place rack in center of over then bake at 400 F for approximately 12 minutes, until scones are slightly golden. Cool on a wire rack. Serve warm or cool.
Love the color of these, although I am not a tea person! Maybe this is how I will get my tea,
In that case, if you decide to try them, I’d go with 1 Tablespoon of Matcha to start 🙂
These look so tasty! Thank you again for taking part 🙂
that’s interesting that you put eggs in scones. to me, that makes them more of a cake:=) these look very healthy. i don’t make scones often but i do love them with lots of jam and cream. a real treat! cheers sherry
Interesting on the egg. From Chowhound:
In baking, eggs serve as a leavening agent. By adding an egg to your recipe the resulting scones should be somewhat lighter in texture than they might be without the egg. The egg also makes them richer and, I believe, provides a better mouth feel for the consumer. When I want a more dense scone, I simply omit the egg. When I want them lighter in texture, I add the egg. Depending on the humidity, I sometimes find that adding an egg increases the cooking time (by a minute or two) because the egg represents a slight increase in the liquid content of the recipe.
I am guessing that my use of half whole wheat flour (and my “all purpose” is pretty dense too) may counter the “lightness” factor of the eggs. I’ve been wondering how I “got away” with some of my healthiness changes like the whole flour and less butter–now I think you’ve led me to the answer!
Thanks!
How funny that we both went for wholemeal matcha honey scones for #ISW2018. And how different they are in actuality. The flavour is great but I do love that green.
Wow that is funny! I be “over” soon to take a look at your recipe!
Thse scones look wonderful and love your teapot Inger !! hugs!
well, you beat me onto the matcha train! it does make baked goods such an interesting color and i’d be curious to taste your scones!