These Matcha Pistachio Scones are a bakery-worthy treat that’s surprisingly simple to make. The filling adds a luxurious touch, but even without it, the matcha dough is fragrant and delicious.
Matcha Pistachio Scones
Inspired by my beloved Biscoff Scones, I’ve created these Matcha Scones as an upgraded version of the many scones I’ve shared with you before, such as Oreo Scones and Cranberry Scones to Lemon Scones, Apple Cinnamon Scones, Peanut Butter Scones, and even savory Cheese Scones.
This time, I’ve taken it up a notch by adding a rich Pistachio Cream Cheese Filling that complements the earthy matcha flavor perfectly.
Of course, if you’re in the mood for something simpler, you can skip the filling and still have a delicious scone. But honestly, if you can, I highly recommend adding the filling—it makes these scones extra special!
My Love for Matcha
As a self-proclaimed matcha enthusiast, I’ve incorporated this vibrant green tea powder into countless desserts, including:
- Matcha Tiramisu
- Matcha Pound Cake
- Strawberry Matcha Latte
- Matcha Panna Cotta
- Matcha Mochi Cookies
- Matcha Swiss Roll
Tips for Success
Over the years, I’ve learned a few tricks when making scones, and these tips have helped me perfect my recipes.
For this matcha version, the tips are similar to what I shared in my Biscoff Scones:
Use Cold Butter
This is non-negotiable for flaky, tender scones. Cold butter creates steam pockets as it bakes, giving the scones their signature lift.
Don‘t Overmix
Handle the dough gently to avoid toughness. Mix just until combined.
Chill the Dough Twice
First chill helps the gluten relax; the second chill prevents spreading.
Ingredients
For the Matcha Scone Dough
- 200g cake flour
- 30g white sugar
- 12g matcha powder
- 5g baking powder
- 60g butter, cut into small pieces
- 50g milk
- 40g heavy cream
For the Pistachio Cream Cheese Filling
- 200g cream cheese
- 10g white sugar
- 50g pistachio paste
Topping
- 30g crushed pistachios
Instructions
Making the Matcha Scone Dough
Mix dry ingredients: In a mixing bowl, combine 200g cake flour, 30g white sugar, 12g matcha powder, and 5g baking powder. Stir to mix evenly.
Add butter: Cut 60g butter into small pieces and add it to the dry ingredients. Rub the butter into the flour mixture with your hands until it resembles coarse cornmeal.
Add liquid ingredients: Pour 50g milk and 40g heavy cream into the flour mixture. Use a spatula to mix, then knead by hand until the dough is smooth and not sticky. Divide the dough and shape it into 57g balls.
Chill the dough: Place the dough balls into a container, cover with plastic wrap, and chill in the fridge for 1 hour to firm up, making it easier to handle later.
Making the Pistachio Cream Cheese filling
In another mixing bowl, combine 200g cream cheese and 10g white sugar. Use a spatula to stir until smooth and creamy.
Add 50g pistachio paste and continue mixing until fully incorporated.
Transfer the pistachio cream cheese into a piping bag (or use a small spoon if you don’t have one).
Assemble & Bake
Remove the chilled matcha scone dough. Gently press your finger into the center of each scone ball to form a small indentation, shaping them into a small bowl shape.
Pipe or spoon the chilled pistachio cream cheese into the indentation of each scone. Slightly pinch the edges to close the scone.
Sprinkle with a suitable amount of crushed pistachios, then line a baking tray with parchment paper, place the scones on the tray, and chill for another 10 minutes.
Preheat the oven to 160°C. Once heated, bake the scones for 30 minutes.
Frequently Asked Questions
Can I make the pistachio cream cheese in advance?
Yes, you can prepare the pistachio cream cheese up to 2 days in advance and store it in the fridge until you’re ready to use it. Just make sure it’s chilled when filling the scones.
Can I use another nut paste instead of pistachio?
Absolutely! You can substitute with almond paste, hazelnut paste, or even a sweetened chocolate spread if you prefer. The idea is to add a creamy, nutty filling to contrast the matcha flavor.
Can I freeze the scones?
Yes! You can freeze the unbaked scones before baking. Just place them on a baking sheet, freeze until solid, then transfer them to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the baking time.
Decadent Matcha Scones Recipe
Ingredients
For the Matcha Scone Dough
- 200 g cake flour
- 30 g white sugar
- 12 g matcha powder
- 5 g baking powder
- 60 g butter cut into small pieces
- 50 g milk
- 40 g heavy cream
For the Pistachio Cream Cheese Filling
- 200 g cream cheese
- 10 g white sugar
- 50 g pistachio paste
Topping
- 30 g crushed pistachios
Instructions
Making the Matcha Scone Dough
- Mix dry ingredients: In a mixing bowl, combine 200g cake flour, 30g white sugar, 12g matcha powder, and 5g baking powder. Stir to mix evenly.
- Add butter: Cut 60g butter into small pieces and add it to the dry ingredients. Rub the butter into the flour mixture with your hands until it resembles coarse cornmeal.
- Add liquid ingredients: Pour 50g milk and 40g heavy cream into the flour mixture. Use a spatula to mix, then knead by hand until the dough is smooth and not sticky. Divide the dough and shape it into 57g balls.
- Chill the dough: Place the dough balls into a container, cover with plastic wrap, and chill in the fridge for 1 hour to firm up, making it easier to handle later.
Making the Pistachio Cream Cheese filling
- In another mixing bowl, combine 200g cream cheese and 10g white sugar. Use a spatula to stir until smooth and creamy.
- Add 50g pistachio paste and continue mixing until fully incorporated.
- Transfer the pistachio cream cheese into a piping bag (or use a small spoon if you don't have one).
Assemble & Bake
- Remove the chilled matcha scone dough. Gently press your finger into the center of each scone ball to form a small indentation, shaping them into a small bowl shape.
- Pipe or spoon the chilled pistachio cream cheese into the indentation of each scone. Slightly pinch the edges to close the scone.
- Sprinkle with a suitable amount of crushed pistachios, then line a baking tray with parchment paper, place the scones on the tray, and chill for another 10 minutes.
- Preheat the oven to 160°C. Once heated, bake the scones for 30 minutes.