Matcha Scone with Oatmeal

Matcha Scone

  • By
    Rie Nakamura
  • Time
    30 minutes
Matcha Scone with Oatmeal

Brighten up your morning with a delicious matcha and white chocolate scone. The oatmeal in this tasty matcha dessert does not only add texture but also gives you a boost in dietary fiber and iron. The sweetness of white chocolate pairs well with the bitterness of matcha, too.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


    • A
    • 1.47  cup rice flour
    • tbsp oatmeal
    • 3.2  tbsp sugar
    • tsp macha powder (unsweetened)
    • 0.42  tsp baking powder
    • B
    • egg
    • 2.2  tbsp vegetable oil
    • 2.03  tbsp milk
  • 1.41  oz white chocolate


Step 1

Preheat the oven to 338°F (170°C).

Step 2

Combine ingredients A in a bowl and whisk.

Step 3

In a separate bowl, combine ingredients B and whisk. Add B to A and mix.

Step 4

Break the white chocolate into pieces and fold in.

Step 5

Stretch the dough into a round shape about 3cm thick, then divide into 6 equal parts.

Matcha Scone with Oatmeal

Step 6

Bake in the oven at 338°F (170°C) oven for 15-20 minutes.


  • You can use dark chocolate instead of white.
Registered Dietitian, Rice Flour Expert

Rie's contributions include recipe development and articles from the viewpoint of a registered dietitian in health, beauty and nutrition. In order to preserve Japanese rice culture and convey the excellence of rice foods, her work centers around rice food and rice flour recipes. Member of Emish Corporation, which produces food and creates recipes by professional dietitians and cooking experts.