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Matcha Almond Scones with Bergamot Glaze Recipe

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4.2 from 15 reviews

Delight in these fragrant Matcha Almond Scones, a perfect blend of earthy matcha green tea and crunchy flaked almonds. Soft and buttery, these scones are enhanced with a delicate bergamot glaze that adds a citrusy floral note. Ideal for tea time or a cozy breakfast treat, they are easy to prepare and bake to golden perfection.

Ingredients

Scones

  • 30 g cold salted butter
  • 120 g all-purpose flour
  • 2 1/2 tsp matcha powder, sifted
  • 1/2 Tbsp baking powder
  • 30 g granulated sugar (plus extra for sprinkling on top)
  • 125 ml heavy whipping cream (reserve 1 Tbsp for brushing the tops)
  • 2 Tbsp flaked almonds
  • 15 ml whole milk (adjust to desired dough consistency)

Bergamot Glaze

  • 24 g powdered sugar, sifted
  • 15 ml whole milk
  • 1–2 drops culinary bergamot oil

Instructions

  1. Preheat Oven and Prepare Tray: Preheat your oven to 400°F (204°C) and line a baking tray with parchment paper to prevent sticking during baking.
  2. Mix Dry Ingredients: In a food processor, combine cold salted butter, all-purpose flour, sifted matcha powder, baking powder, and granulated sugar. Pulse intermittently until the mixture resembles coarse bread crumbs.
  3. Add Heavy Cream: Gradually add the heavy cream while pulsing a few times until the dough starts to form. Be careful not to overmix, as that can make the scones tough.
  4. Shape Dough: Transfer the dough onto a clean work surface or parchment paper. Gently shape it into a square about 3/4 inch thick.
  5. Cut and Chill: Use a sharp knife to cut the dough into 4 triangles diagonally. Arrange them on the prepared baking tray. Freeze for 15-20 minutes to chill.
  6. Brush and Top: Remove the chilled scones from the freezer and brush their tops with 1 Tbsp of the reserved heavy cream. Sprinkle flaked almonds and optional extra granulated sugar over the tops.
  7. Bake Scones: Bake in the preheated oven for 18-22 minutes until lightly golden. If your oven runs hot, cover the scones loosely with aluminum foil to prevent over-browning.
  8. Cool Before Glazing: Remove scones from the oven and let them cool completely on a wire rack before applying the glaze.
  9. Prepare Bergamot Glaze: In a small bowl, whisk together powdered sugar, whole milk, and 1-2 drops of culinary bergamot oil until smooth and free of lumps.
  10. Glaze and Serve: Drizzle the bergamot glaze over the cooled scones. Allow the glaze to set briefly before serving. Enjoy your delicately flavored matcha almond scones!

Notes

  • Keep the butter cold for a flaky texture.
  • Do not overmix the dough to avoid toughness.
  • Adjust milk quantity to reach desired dough consistency.
  • Freeze the shaped scones to help them hold their shape and bake evenly.
  • Use fresh culinary bergamot oil for the best citrus aroma in the glaze.
  • Allow scones to cool completely before glazing to prevent melting.

Find it online: https://bitezly.com/matcha-almond-scones-with-bergamot-glaze-recipe/