Our Matcha Scone Mix is an easy scone baking kit made with culinary-grade matcha for a rich, earthy green tea flavor in every bite — just add butter and heavy cream and maybe some white chocolate.
Each pouch is built on Sugarbird's signature scone base and blended with real matcha, not artificial coloring or flavoring. Our matcha white chocolate scone was one of our best sellers at the farmers market — but since not everyone loves the combo, we kept the chips out of the mix so you can decide. Want the farmers market version? Just fold in 50g (about ¼ cup) of white chocolate chips before baking.
What you'll need: 1 stick (½ cup) unsalted butter, cold + heavy cream. Optional: 50g (¼ cup) white chocolate chips.
How to bake:
Mix in your cold butter and cream per the instructions on the bag. Fold in white chocolate chips here if using.
Shape and chill in the freezer for 15 minutes — this step is what gives you that bakery-style lift and flaky layers, so don't skip it.
Bake at 375°F for 25 minutes for 8 triangular scones, or 20 minutes for 10 mini scooped scones.
Make a simple glaze if you wish: whip up a quick 3-ingredient vanilla glaze by whisking 1 cup of powdered sugar with 2 tablespoons of milk and a teaspoon of vanilla extract. Mix until smooth, then add more milk a tiny splash at a time until it reaches your ideal drizzling consistency. Drizzle when cool.
A vibrant, café-style scone for matcha lovers — no matcha latte required.
Net wt. ~13.1 oz
Our Matcha Scone Mix is an easy scone baking kit made with culinary-grade matcha for a rich, earthy green tea flavor in every bite — just add butter and heavy cream and maybe some white chocolate.
Each pouch is built on Sugarbird's signature scone base and blended with real matcha, not artificial coloring or flavoring. Our matcha white chocolate scone was one of our best sellers at the farmers market — but since not everyone loves the combo, we kept the chips out of the mix so you can decide. Want the farmers market version? Just fold in 50g (about ¼ cup) of white chocolate chips before baking.
What you'll need: 1 stick (½ cup) unsalted butter, cold + heavy cream. Optional: 50g (¼ cup) white chocolate chips.
How to bake:
Mix in your cold butter and cream per the instructions on the bag. Fold in white chocolate chips here if using.
Shape and chill in the freezer for 15 minutes — this step is what gives you that bakery-style lift and flaky layers, so don't skip it.
Bake at 375°F for 25 minutes for 8 triangular scones, or 20 minutes for 10 mini scooped scones.
Make a simple glaze if you wish: whip up a quick 3-ingredient vanilla glaze by whisking 1 cup of powdered sugar with 2 tablespoons of milk and a teaspoon of vanilla extract. Mix until smooth, then add more milk a tiny splash at a time until it reaches your ideal drizzling consistency. Drizzle when cool.
A vibrant, café-style scone for matcha lovers — no matcha latte required.
Net wt. ~13.1 oz
