I cooked a few times with matcha, I’ve made matcha biscuits and a few other things, like cheesecake. This time I’ve made Matcha scones and I liked the subtle flavour of the matcha.
Ingredients for 6 Matcha scones:
– 115g self-raising flour white
– 110g self-raising flour wholemeal
– 1 tsp of matcha
– 1 teaspoon baking powder
– 35g butter at room temperature
– 25g sugar
– 1 egg
– 110 ml milk
– clotted cream or butter and jam for serving
Pre-heat the oven at 180C fan or 200C. Mix the flour, baking powder, matcha and sugar, add the butter cut in cubes. Rub the butter in the flour until it looks like bread crumbs. Beat the egg with the milk and pour the mixture on the dry ingredients. Mix with a spoon until it forms a dough. Flip it onto the floured worktop. The dough is wet and it should be ready fast, so don’t knead it too long.
Roll the dough and cut the scones with a cutter. Alternatively, you can roll the scones in your hands, like you’d roll a bread bun. Put the scones on a non-stick baking paper and put the tray in the oven. Bake the scones for 12-15 minutes.
Take them out of the oven and leave them to cool for a couple of minutes on a cooling rack.
Serve the scones with jam and clotted cream or butter. I had homemade grape jam and it was delicious.