Orange Cranberry Matcha Scones with Maple Matcha Glaze
Orange Cranberry Matcha Scones with Maple Matcha Glaze
This recipe is going to be a big hit at any gathering. I think the color turned out perfect for St. Patrick's Day or Christmas, but these can be enjoyed any time of year. Something to note before you start making the dough - scones come out best when they are handled the least (the least amount of stirring, the coldest butter you can get without freezing it, etc.) Also, the dough for scones comes out very sticky and wet, so be ready to use a scraper and to reshape it after cutting the dough if you want it to be shaped perfectly. This recipe makes 8 servings if you're cutting it into wedges, or 16 if you want to pinch it into smaller, round biscuits.
This recipe is for anyone who loves the light, fluffy scones - my family couldn't get enough of these and said it was like biting into a cloud. If you like denser scones, don't use the egg in this recipe and use 1/2 a cup of flower instead of 1/3. Most of all, enjoy! :)
Orange Cranberry Matcha Scones with Maple Matcha Glaze
We were inspired to make these cranberry orange matcha scones by the upcoming Thanksgiving Holiday! Enjoy these fantastic, fluffy, scones with all your friends and family this Holiday Season.
Mix orange zest with sugar to bring the natural orange oil out (about 3 minutes).
In a bowl, mix the flour, matcha power, orange zest/sugar mix, baking powder, and salt until combined.
Using a pastry blender, cut the butter into the flour mixture until it resembles coarse sand OR use your food processor to cut the butter into small pieces and stir into your flour mixture.
Add the egg, heavy cream, dried cranberries, and orange juice, stirring only enough to combine into a dough.
Take your dough out and form it into a ball, then press into a 2-inch tall/thick circle.
Cut the dough into 8 wedges (alternatively, skip step 6 and simply pinch out the amount of scones you want, making them round like biscuits).
Place your scones on an ungreased baking sheet and brush the tops with heavy cream (there is enough butter that this will not stick to your sheet while cooking)
Bake for 12-15 minutes, or until the tops are golden-brown.
Set on a cooling rack and allow to cool completely before glazing.
For the Glaze
Melt the butter in a small pot on low heat.
Add the powdered sugar, vanilla, matcha, and maple syrup, whisking until smooth.
