These matcha scones are buttery, scrumptious, and so easy to make! They are perfect for breakfast, brunch, or an afternoon snack with a hot cup of tea. These scones are melt-in-your-mouth delicious, you would never guess that they are gluten-free!
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This recipe was inspired by my love of all things matcha and my popular Gluten-Free Buttery Tea Scones recipe. If you like matcha like I do, you're going to love the mild tea flavor in edible form with these tender buttery scones!
Ingredients
- Brown rice flour
- Tapioca starch
- Matcha powder
- Sugar
- Baking powder
- Xanthan gum
- Salt
- Unsalted butter
- Milk
- Egg
Instructions
In a mixing bowl, combine the brown rice flour, tapioca starch, matcha powder, sugar, baking powder, xanthan gum, and salt. Whisk together. Cut the cold butter into small chunks and add to the dry ingredients.
Using a pastry cutter, a fork, or two knives, cut the butter into the dry ingredients until the butter is in very small pieces and the mixture resembles coarse crumbs. *You can also use your hands to break the butter into bits in the flour mixture, but handle lightly so as not to melt the butter too much.
Combine the milk and egg in a bowl or small measuring cup. Beat lightly with a fork.
Add the milk/egg mixture to the mixing bowl.
Use a wooden spoon or rubber spatula to mix the dry and wet ingredients together until it forms a sticky dough.
Drop by heaping spoonfuls onto a parchment-lined baking sheet (approximately 60g each). You can use a cookie scoop, or use two tablespoons to shape the dough before placing them on the baking sheet.
Wet fingers lightly and press down any pointy edges in the dough.
Bake the scones for 12-15 minutes.
Fancy Up the Scones
The matcha scones are delicious all on their own, but if you want to fancy them up a bit, you can make a matcha icing glaze to drizzle over top!
Combine the icing sugar and matcha powder in a small bowl. Add milk. (Exact measurements are in the recipe card below.)
Stir well until the mixture can be drizzled, but is not too runny. Add a tiny bit more milk if it is too thick to drizzle.
Variations:
- Omit the matcha and do a simple white icing sugar glaze (which would look really nice, too!).
- Melt some chocolate and drizzle it over the scones for a delicious matcha-chocolate combination.
Eat the scones with (more) butter, like my husband likes to enjoy them. I, personally, love them plain, with or without the icing glaze.
Pairings
These are delicious served for afternoon tea with your favorite hot beverage. Try them with English Tea Latte, Soothing Ginger Honey Tea, Ginger Milk Tea Latte, or Coffee Milk Tea.
Alternatively, go with a cold drink like Cold-Brewed Tea, Iced Coffee Frappé, or Cold-Brewed Coffee.
Commonly Asked Questions
Can I use a gluten-free flour blend? Yes! Measure out the combined weight of the brown rice flour and tapioca starch for your flour blend. If the flour you are using already contains xanthan gum, omit the xanthan gum in the recipe.
What grade of matcha is best to use? A good quality "everyday" matcha works. I, personally, like to find ones that have a nice rich green color as opposed to some that almost seem murky or too yellowish as I have found that color actually does have some indication as to how good it tastes.
How long do they last? The matcha scones are best eaten fresh the same day they are made, preferably soon after making them. If you happen to have any leftover, eat them within one day, warming them in the microwave for 20 seconds to soften them.
Do the freeze well? I do not recommend freezing them because they will not be as good as when fresh baked.
Other Recipes You Might Like
For more matcha recipes, you might like:
For other gluten-free scone recipes, be sure to check out:
If you love matcha, enjoy baked treats, and you are gluten-free, you're going to love how it all comes together in these scrumptious scones! You'll be amazed at how tender and delicious they are, just as if they used regular flour! Make a batch to share with your family or friends!
~ Lisa.
Recipe
Gluten-Free Matcha Scones
Ingredients
Dry Ingredients:
- 120 grams brown rice flour
- 60 grams tapioca starch
- 6 grams matcha powder
- 50 grams sugar
- 7 grams baking powder
- 1 grams xanthan gum
- 1 grams salt
- 100 grams unsalted butter, cold
Wet Ingredients:
- 1 egg
- 100 grams milk
Matcha Icing (optional):
- 30 grams icing sugar
- 1 gram matcha powder
- 1 teaspoon milk
Equipment
Instructions
- Preheat oven 425F/220C.
- In a mixing bowl, combine the brown rice flour, tapioca starch, matcha powder, sugar, baking powder, xanthan gum, and salt. Whisk together. Cut the cold butter into small chunks and add to the dry ingredients.
- Using a pastry cutter, a fork, or two knives, cut the butter into the dry ingredients until the butter is in very small pieces and the mixture resembles coarse crumbs. *You can also use your hands to break the butter into bits in the flour mixture, but handle lightly so as not to melt the butter too much.
- Combine the milk and egg in a bowl or small measuring cup. Beat lightly with a fork.
- Add the milk/egg mixture to the mixing bowl. Use a wooden spoon or rubber spatula to mix the dry and wet ingredients together until it forms a sticky dough.
- Drop by heaping spoonfuls onto a parchment-lined baking sheet (approximately 60g each). You can use a cookie scoop, or use two tablespoons to shape the dough before placing them on the baking sheet.
- Wet fingers lightly and press down any pointy edges in the dough.
- Bake for 12-15 minutes.
- Transfer scones to a cooling rack to cool for 10-15 minutes before serving.
Notes
- Using a scale is the best way to measure to get reliable results, especially with gluten-free baking. The dry ingredients can pack differently into cups/spoons when scooping, so the amount you're actually getting in weight will vary and that can adversely affect texture, flavor, etc.
- Drizzle a matcha icing sugar glaze, regular icing sugar glaze, or melted chocolate over the scones to fancy them up and for an added layer of sweetness/flavor.
- If using a packaged gluten-free flour blend, measure out the combined weight of the brown rice flour and tapioca starch for your flour blend. If the flour you are using already contains xanthan gum, omit the xanthan gum in the recipe.
- A good quality "everyday" matcha works. I, personally, like to find ones that have a nice rich green color as opposed to some that almost seem murky or too yellowish as I have found that color actually does have some indication as to how good it tastes.
- The matcha scones are best eaten fresh the same day they are made, preferably soon after making them. If you happen to have any leftover, eat them within one day, warming them in the microwave for 20 seconds to soften them.
- I do not recommend freezing them because they will not be as good as when fresh baked.
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
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