Matcha Herb Scones Recipes

HERB-CHEDDAR SCONES

Herb-Cheddar Scones image

These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative touch to the tops.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 50m

Yield Makes 10

Number Of Ingredients 10

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream, plus more for brushing
2 large eggs
4 ounces sharp cheddar, shredded (1 cup)
1/2 cup thinly sliced scallions (from 4 to 6), plus more for sprinkling
2 tablespoons fresh dill sprigs, plus more for sprinkling

Steps:

Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.

FRESH HERB SCONES

Fresh Herb Scones image

Make and share this Fresh Herb Scones recipe from Food.com.

Provided by Nancy Van Ess

Categories Scones

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
1/4 cup fresh parsley, chopped
1 tablespoon sugar
1 tablespoon fresh thyme or 1 teaspoon dried thyme, chopped
3 teaspoons baking powder
1 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary, chopped
1/2 teaspoon salt
1/3 cup butter or 1/3 cup margarine
1/2 cup milk
1 egg, slightly beaten

Steps:

Heat oven to 400 degrees.
Lightly grease cookie sheet. In a large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well.
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
Stir in milk and egg just until moistened.
On floured surface, gently knead dough 10 times.
Place on cookie sheet; roll or pat dough into a 6" round.
Cut 8 wedges; separate slightly.
Bake for 15-20 min.
or until golden brown.
serve warm.

Nutrition Facts : Calories 208.3, Fat 9.2, SaturatedFat 5.5, Cholesterol 45.7, Sodium 367.1, Carbohydrate 26.8, Fiber 1, Sugar 1.7, Protein 4.7

THANKSGIVING MATCHA CRANBERRY SCONES

Thanksgiving Matcha Cranberry Scones image

You know it's officially holiday season when Christmas songs fill the radio, and Starbucks' red cups start flooding your Instagram feed (not complaining, though!). With this magical season comes one of our favorite holidays: Thanksgiving! Not only is it centered around good food and appreciation of all the wonderful things in your life (#blessed), but you get to eat said food with the people you love most. So give thanks this year with handmade treats like these Matcha Cranberry Scones, because what better way to people's hearts than with homemade goods? Happy Thanksgiving! https://www.aiya-america.com/blog/thanksgiving-matcha-cranberry-scones/

Provided by Aiya America

Categories Dessert

Time 45m

Yield 100 100, 20 serving(s)

Number Of Ingredients 15

Ingredients

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1/2 cup butter (cold and cubed)
3 teaspoons vanilla extract
1 egg
1/2 cup cashew milk (sub any type of milk)
1/2 cup dried cranberries
1/3-1/2 cup white chocolate chips
sliced almonds and sanding sugar
1 cup powdered sugar
1 -3 teaspoon cashew milk (sub any type of milk)
1/2 teaspoon vanilla extract
2 tablespoons aiya green tea powder

Steps:

Preheat oven to 400°F.
Sift and whisk the dry ingredients together.
Add the cold and cubed butter to the dry ingredients and cut with a pastry cutter (or two knives) until crumbly.
Whisk the wet ingredients together.
Add the wet ingredients to the dry ingredients, along with the dried cranberries and white chocolate, until a soft dough forms.
Divide the dough in half. Flatten each chunk until the dough is about 3/4 inch thick.
Cut the dough into 8 wedges and place on a greased baking sheet, flattening the sides as necessary.
Dab the wedges with cashew milk and top with sanding sugar and sliced almonds.
Bake for 12-15 minutes, or until the edges are golden brown.
For the glaze: mix the powdered sugar, cashew milk, and vanilla extract until smooth.
Top the scones with glaze as desired, and enjoy!

Nutrition Facts : Calories 144.8, Fat 5.9, SaturatedFat 3.6, Cholesterol 22.1, Sodium 150.7, Carbohydrate 21.1, Fiber 0.5, Sugar 11.1, Protein 1.8

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