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Matcha White Chocolate Scones:
Inspired by Starbucks Japan (gluten free)
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Starbucks in Japan always has the most amazing looking treats! Coming from someone who rarely has Starbucks at home, I find the seasonal menus from Starbucks in Japan so much more enticing. I am both sad and relieved that it’s not as easy for me to just go out and buy these goodies. The fact that all of the beautifully displayed treats are never gluten free has put me on a mission to recreate them at home. This is but the first of many recreations of the best looking foods from Starbucks Japan.
Since I saw them, these gorgeous Uji Matcha White Chocolate Scones have been taunting me… Since we can’t be in Japan right now, and the original product isn’t gluten free anyway, I created my own gluten free recipe for their Matcha White Chocolate Scones!
These scones are flavourful and delicious and seriously easy to devour. The earthy, slightly bitter matcha flavour and the sweet white chocolate pairs so well together! The fact that the scones are really easy to make and can be done in one bowl, with your hands, just makes them even better! This way, you can get the experience of Starbucks Japan from your home and not miss out on trying that delicious treat in the display window because they aren’t gluten free…
As I said before, these scones are made in one bowl, require very little elbow grease, and are quick to whip up. They are heavenly to eat fresh! If you happen to have some left over, I would suggest freezing them early on so they retain their freshness when you defrost them! But honestly, I doubt you’ll have any left by the end of the day!
If you make this recipe, I would absolutely love to hear your feedback and would love to talk to you all some more so please leave a comment! Also, if you do make this recipe, I’d really love to see your creations so please tag me on Instagram.
If you have any requests for inspired/themed recipes that you’d like to see, please let me know!
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Matcha White Chocolate Scones: Inspired by Starbucks Japan (gluten free)
Inspired by Starbucks Japan, these Matcha White Chocolate Scones are flavourful and delicious. Combining the earthy Matcha flavour with sweet white chocolate, makes for a perfectly balanced and satisfying bite. It is seriously easy to eat the whole tray yourself!
Ingredients
- 2 cups (325g) all purpose flour gluten free
- 1.5 teaspoons xanthan gum leave out if your AP blend already contains it
- 2 Tbsp matcha
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 30 grams granulated sugar
- 80 grams unsalted butter really cold and chopped into small pieces
- 3/4 cup milk plus more to brush on top of scones
- 1 egg
- 1/3 cup (60g) white chocolate chips
Instructions
- In a large mixing bowl, sift flour, xanthan gum (if necessary), matcha, baking powder, baking soda, salt, and granulated sugar. Whisk to combine.
- Add the pieces of cold butter to the bowl and rub the pieces together with the flour. Keep rubbing the pieces to combine with the flour until you are left with a fine breadcrumb looking mix.
- Mix together the mix and the egg.
- Create a well in the middle of the dry ingredients and pour in the milk/egg mixture. Add in the white chocolate chips.
- Use a fork to gently mix the dry and liquid ingredients together until it starts to combine. Get your hands in there and help to combine the ingredients.
- Pour the dough out onto a lightly floured surface an press it together until it forms a solid, consistent dough. Try not to over knead the dough. It should look a bit messy but hold together.
- Place the dough onto a piece of plastic wrap and press the dough into a disc shape that is about 1 inch tall.
- Wrap the dough in the plastic wrap and put in the freezer for about 15 minutes to chill. The chilled dough will spread less while baking so don't skip this step!
- Preheat the over to 400°F with the fan (convection). Prepare a baking sheet with a silicone baking mat or parchment paper.
- Once firm, take the dough from the freezer and remove the plastic wrap. Use a lightly floured bench scraper or a knife to cut the dough in half and then cut into 3 or 4 equal size pieces per half (3 pieces for larger scones, 4 pieces for smaller). Remove the dough from the freezer, unwrap it, sprinkle the top with about 1 teaspoonful additional flour and spread out over the top of the disk.
- Arrange the triangles on the prepared baking sheet, keeping a few inches distance between them.
- Use a pasty brush to bush the tops of the scones with milk.
- Bake scones on the center rack of the oven for about 15-20 minutes. The scones should be have puffed up, be lightly golden (a little more browned on the edges) and smell delicious!
- Remove the scones from the oven and leave them to cool/firm up on the baking sheet for at least 10 minutes prior to serving.
- You can now drizzle a glaze on top or serve as is.
- Enjoy!
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