Matcha Cranberry Scones (Printable)

Buttery matcha scones with tart cranberries, ready in 30 minutes for breakfast or tea.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1/3 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold whole milk
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 2/3 cup dried cranberries

→ For Finishing

11 - 1 tablespoon milk for brushing
12 - 1-2 tablespoons coarse sugar

# How-To Steps:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, matcha, sugar, baking powder, and salt until well blended.
03 - Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until fully combined.
05 - Pour the wet ingredients into the dry mixture. Add dried cranberries. Gently fold with a spatula just until the dough comes together—do not overmix as this will toughen the scones.
06 - Turn the dough onto a lightly floured surface. Gently pat it into a disc about 1 inch thick. Handle minimally to keep the dough cold.
07 - Cut the dough into 8 equal wedges. Transfer them to the prepared baking sheet, leaving at least 2 inches of space between each scone for proper expansion.
08 - Brush the tops of each scone with the reserved tablespoon of milk. Sprinkle generously with coarse sugar for a crunchy, sweet topping.
09 - Bake for 16 to 18 minutes, or until the scones are set and lightly golden at the edges. The centers should feel firm when gently pressed.
10 - Transfer scones to a wire rack and let cool for 10 minutes. Serve warm with clotted cream, lemon curd, or butter.

# Expert Advice:

01 -
  • The earthy matcha balances tart cranberries in a way that feels sophisticated yet homey
  • These scones come together in under 40 minutes with minimal fuss
  • They freeze beautifully, so you can bake once and enjoy matcha mornings for weeks
02 -
  • Overmixing makes tough scones, so stop as soon as the dough comes together
  • Keep everything cold, working quickly so the butter doesnt melt before baking
  • The dough will feel slightly sticky but that is normal, do not add too much flour
03 -
  • Freeze your butter for 15 minutes before starting for the flakiest results
  • Use a sharp knife and press straight down when cutting wedges to avoid squishing the dough

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