Matcha Rose Scones

I love matcha and rose, so I decided to combine the two flavors together to create this scone recipe. For the matcha I used Matchaful’s excellent culinary grade matcha powder. In addition to the matcha, I’ve added rose water to both the dough as well as a glaze. Top the scones off with some dried rose petals and you have a lovely treat perfect for an afternoon tea at home!

Matcha Rose Scones

Matcha Rose Scones

Matcha Rose Scones


For the scones:

2 1/2 cups all-purpose flour (296 g) (or a substitute a gluten-free baking mix)

1/3 cup granulated sugar (or an alternative sugar such as coconut sugar)

1 3/4 tsp baking powder 

1/4 tsp baking soda 

1/4 tsp salt

1–1 1/2 tsp Matchaful culinary grade matcha powder *see below

4 1/2 oz cold, unsalted butter (130 g) cut into cubes (or a vegan butter substitute)

3 fl. oz. heavy cream (or a vegan dairy substitute)

3 fl. oz. buttermilk (or a vegan dairy substitute)

1/2 tsp rose water

Dried rose petals

For the rose glaze: 

1 cup of powdered sugar

1/2 Tbsp milk (or a vegan dairy substitute)

1/2 tsp rose water 

A drop of pink food color (I used a plant based food color)

For the matcha glaze: 

1 cup of powdered sugar

1/2–1 Tbsp (or a vegan dairy substitute) 

1/2 tsp matcha powder 


Prepare the scones:

Preheat the oven to 350°F. 

Combine the heavy cream, buttermilk and rose water in a small bowl. Set aside.

Whisk together the flour, sugar, baking powder, baking soda, salt and matcha to the bowl of a mixer fitted with the paddle attachment. Mix until combined on the lowest speed. Add the cold cubed butter, mixing on the lowest speed for two minutes, then increasing the speed slightly until the butter is absorbed into the flour with only tiny pebbles remaining. Slowly add the cream and buttermilk mixture using a spatula to brush the dry flour into the center of the bowl on the lowest mixer setting. Mix until most of the flour has been absorbed. 

Empty the dough out onto the counter and shape into an 8 inch round that’s approximately 1” high. Using a bench scraper or a table knife, cut the dough into 8 pieces. Place the scones on a plate in the refrigerator for at least one hour. Remove from the refrigerator allowing it to sit on the counter for 30–60 minutes to come completely back to room temperature (this process helps the scones keep their shape). 

Place the scones on a sheet tray lined with parchment paper. Bake in the oven for 18–24 minutes, keeping an eye on the scones at the end of the baking time to make sure they don’t over-bake. Remove from the oven and cool on a rack while preparing the glaze.

For the rose glaze:

Sift the powdered sugar into a bowl. Add the milk, rose water and a drop of pink food color. Add more milk as necessary to achieve a proper consistency for drizzling. Drizzle over the scones.

For the matcha glaze: 

Sift the powdered sugar into a bowl with the matcha powder. Add the milk to the powdered sugar in small quantities to get a consistency suitable for drizzling. Add more milk as necessary. Drizzle over the scones in the same direction as the other drizzle. 

Top with some dried rose petals and enjoy!

*For the matcha powder I used an excellent quality culinary-grade matcha from Matchaful, a New York City-based matcha company. The owner is originally from Portland, so I thought I’d show a little love in support of a fellow Portlander as well as a woman-owned business!

Read more about Matchaful and find their culinary matcha powder here.