Based on Auntie Lorna’s Scone recipe, my Japanese original ‘Matcha & Chunky Chocolate Scones’ are naturally delicious! If you like Matcha flavour, add extra Matcha powder. I used dark chocolate this time, but white chocolate is also very nice for this Matcha scone.
Because baking time is only 10 minutes or so, these scones can be made very quickly and easier than pancakes!


12 Scones


Self-rising Flour 2 cups
Caster Sugar 1/4 cup
Cold Regular Butter 60g *Not the unsalted butter!
Matcha Powder 1 to 2 tablespoons
Milk 2/3 cup
Dark Chocolate 100g OR more *coarsely chopped

  1. Preheat oven to 220C. Line a baking tray with baking paper.

  2. Place Flour and Sugar in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs. Then add Matcha Powder and mix well.

  3. Add Milk and stir until a sticky dough forms. Knead gently until just combined, then add chopped Chocolate and mix evenly.

  4. Using your palm, gently flatten the dough to 2cm thick rectangle shape. Cut to 12 pieces.


  5. Place scones on prepared tray. Bake for 10 to 15 minutes or until golden and hollow when tapped on top.