Matcha Drop Scones

Matcha Drop Scones are tender, delicious, and rustic. In addition, these scones are made in the “drop” style which means the dough will be crusty and soft in different areas.

Furthermore, these scones are made with Matcha, fresh raspberries, and cornmeal, drizzled with a Scone Glaze, and garnished with crushed almonds. Finally, Matcha Drop Scones are perfect for brunch, afternoon tea, or a unique treat during the day.

Matcha Drop Scone Ingredients

• Organic, All-Purpose Flour
• Yellow Cornmeal
• Raw Honey
• Baking Powder
• Baking Soda
• Pink Salt
• Sourdough Discard
• Non-Dairy Milk
• Unsalted Butter
• Matcha Powder
• Raspberries
• Almonds
• Scone Glaze (Recipe Below)

Crafting the Matcha Drop Scone Dough

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, combine all of the dry ingredients in a large, mixing bowl and stir to combine.
3. Then, slowly pour the wet ingredients into the dry ingredients, and stir with a whisk to combine.
4. Next, using a Grate or wide-Microplane, grate the cold, unsalted butter into the dough. Using your hands, mix until the scone dough just comes together.
5. Then, gently fold in the chopped raspberries.
6. Finally, the dough is ready to chill for 30 minutes in the refrigerator prior to baking.

Combine the Dry Ingredients

Slowly Incorporate the Wet Ingredients

Grate the Butter

Fold in the Raspberries

Baking the Matcha Drop Scones

1. First, sprinkle cornmeal onto a Nonstick Baking Sheet or spray with Baking Spray.
2. Next, using an ice cream scoop or spoon, scoop about 1/4 c. of scone batter onto the parchment paper. Place the scones about 1 to 2 inches apart to allow them to expand some when baking.
3. Then, place the Matcha Drop Scones in the oven for 15-18 minutes, or until they are firm on top.
4. Next, as the scones are baking, make the Scone Glaze by combining 1 1/2 c. Powdered Sugar and 3 tsp. of Oat Milk. Stir until smooth, and then set aside.
5. Then, take the baked scones out of the oven and allow them to cool for 5-10 minutes on the baking sheet.
6. Next, let the scones cool slightly (about 5-10 minutes) prior to serving. Drizzle them with the Scone glaze and decorate the tops with crushed, sliced almonds.
7. Finally, serve them alongside fresh, local honey, clotted cream, jam, or tea. Enjoy!

Prepare a Baking Sheet

Spoon the Matcha Drop Scone Batter Onto a Prepared Baking Sheet

Let the Match Drop Scones Cool Slightly Prior to Decorating

Drizzle with the Scone Glaze, Garnish with the Almonds, and Enjoy!

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Matcha Drop Scones

Yield: 24 Scones

Prep Time: 30 minutes

Cook Time: 18 minutes

Additional Time: 12 minutes

Total Time: 1 hour

Matcha Drop Scones are tender, delicious, and rustic. In addition, these scones are made in the "drop" style which means the dough will be crusty and soft in different areas. These scones are made with Matcha, fresh raspberries, and cornmeal, drizzled with a Scone Glaze, and garnished with crushed almonds.

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Ingredients

• 1 1/2 c. Organic, All-Purpose Flour
• 1 1/2 c. Yellow Cornmeal
• 1/4 c. Raw Honey
• 1 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1/2 tsp. Pink Salt
• 1/4 c. Sourdough Discard
• 1/2 c. Non-Dairy Milk
• 1/2 c. Unsalted Butter, Grated
• 2 tbsp. Matcha Powder (Culinary Grade)
• 1/4-1/2 c. Raspberries, Chopped
• 4 tbsp. Sliced Almonds, Crushed (Optional)
• 1 Batch of Scone Glaze (Recipe Below)

Instructions

Crafting the Matcha Drop Scone Dough

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, combine all of the dry ingredients in a large, mixing bowl and stir to combine.
3. Then, slowly pour the wet ingredients into the dry ingredients, and stir with a whisk to combine.
4. Next, using a Grate or wide-Microplane, grate the cold, unsalted butter into the dough. Using your hands, mix until the scone dough just comes together.
5. Then, gently fold in the chopped raspberries.
6. Finally, the dough is ready to chill for 30 minutes in the refrigerator prior to baking.

Baking and Serving the Matcha Drop Scones

1. First, sprinkle cornmeal onto a Nonstick Baking Sheet or spray with Baking Spray.
2. Next, using an ice cream scoop or spoon, scoop about 1/4 c. of scone batter onto the parchment paper. Place the scones about 1 to 2 inches apart to allow them to expand some when baking.
3. Then, place the Matcha Drop Scones in the oven for 15-18 minutes, or until they are firm on top.
4. Next, as the scones are baking, make the Scone Glaze by combining 1 1/2 c. Powdered Sugar and 3 tsp. of Oat Milk. Stir until smooth, and then set aside.
5. Then, take the baked scones out of the oven and allow them to cool for 5-10 minutes on the baking sheet.
6. Next, let the scones cool slightly (about 5-10 minutes) prior to serving. Drizzle them with the Scone glaze and decorate the tops with crushed, sliced almonds.
7. Finally, serve them alongside fresh, local honey, clotted cream, jam, or tea. Enjoy!

Notes

You can make this dough ahead of time and leave it in the refrigerator for up to 24 hours prior to baking it.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 115mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 2g