🍵 Matcha Red Bean Scones with Black Sesame

These buttery Matcha Scones are swirled with sweet red bean paste and finished with a toasty sprinkle of black sesame seeds. Each bite is perfectly tender, just sweet enough, and bursting with earthy matcha flavor. Whether you’re enjoying them with tea or as a sweet breakfast treat, they’re an irresistible twist on a classic scone.

Yields: 8 scones
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 18–20 minutes
Total Time: ~1 hour 10 minutes

🧾 Ingredients

Dry Ingredients:

2½ cups all-purpose flour
½ cup + 2 tbsp granulated sugar
1½ tbsp matcha powder (culinary grade)
2 tsp baking powder
½ tsp baking soda
¾ tsp kosher salt

Wet Ingredients:

1 (4 oz) stick cold unsalted butter, grated
½ cup + 2 tbsp heavy cream (divided)
1 large egg
1 tsp vanilla extract

Filling & Topping:

½ cup red bean paste (anko)
2 tbsp black sesame seeds

👩‍🍳 Instructions

1. Prepare Your Tray & Butter

Line a baking sheet with parchment paper.
Grate the cold butter using a box grater and place it in the freezer to chill while you prepare the rest.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

Flour
Sugar
Matcha
Baking powder
Baking soda
Salt

3. Mix the Wet Ingredients

In a small bowl, whisk together:

Egg
½ cup + 1 tbsp heavy cream
Vanilla extract

4. Combine Dry & Wet

Add the grated butter to the flour mixture. Toss gently with your fingers, breaking up large clumps, until the butter is evenly distributed and coated.
Make a well in the center. Pour in the wet mixture.
Use a rubber spatula to combine until a shaggy dough forms. Then, use your hands to gently knead it into a cohesive ball.

5. Shape & Fill

Lightly flour a clean surface.
Pat the dough into a rectangle, dust the top with flour, and roll it into an 8x10-inch rectangle.
Spread the red bean paste over the top half of the rectangle in an even layer.
Fold the bottom half up over the top, sandwiching the red bean paste. Press gently to seal.

6. Cut into Scones

Cut the dough in half lengthwise, then again to make four equal rectangles.
Slice each rectangle diagonally to form 8 triangles.

7. Chill

Place scones on the prepared baking sheet, spaced 1½ inches apart.
Cover with plastic wrap and refrigerate for 30 minutes.

8. Bake

Preheat oven to 400°F (200°C).
Brush the tops with the remaining 1 tbsp of heavy cream.
Sprinkle generously with black sesame seeds.
Bake for 18–20 minutes, or until lightly golden on top.

🌟 Tips for Success

Cold ingredients = flaky scones: Keep your butter and cream as cold as possible.
Customize it: Swap red bean paste for sweetened black sesame paste or yuzu marmalade.
Storage: Store leftovers in an airtight container for up to 2 days, or freeze unbaked scones for future use.

🍵 Serve With

These scones pair beautifully with:

A cup of hot matcha or green tea latte
Honey butter or clotted cream
A drizzle of sweetened condensed milk for extra indulgence