Matcha Scones
Ingredients
- 2 cup all purpose flour (spooned, leveled, sifted)
- ½ cup sugar
- 2 tablespoon matcha powder (sifted)
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, cold & cubed (1 stick)
- ⅔ cup heavy cream or buttermilk (plus extra for brushing on top)
- 1 egg
- 1½ teaspoon vanilla extract
- 1 cup add-ins: fruits, chocolate chips, nuts (optional)
Instructions
- Preheat your oven at 400°F (204°C). Line a large baking sheet with parchment paper.
- In your stand mixer bowl, sift your flour, baking powder, sugar, salt, matcha powder and mix together.
- With a paddle attachment, add the cubed cold butter and mix at level Stir or 2 till mixture looks like coarse meal. This takes about 3-4 minutes. You need to watch closely so it does not become a paste.
- If you do not have a stand mixer, you can use a pastry cutter, two forks or your fingers to mix the butter with the flour till it comes together like crumbs.
- In a separate bowl, whisk together your heavy cream/butter milk, egg and vanilla extract together. Drizzle your milk mixture to your flour mixture and mix until just combined. There may still be some loose crumbs.
- Pour your dough to a floured counter. Work the dough into a ball as best as you can. Depending on what Add-Ins you have, the dough can be on the wet/sticky side. If so, add a little more flour till the dough is coming together. If the dough seems too dry, add 1-2 Tablespoons of Heavy Cream.
- Press dough to an 8 Inch Round disk and about ½ inch thick. With a bench scraper or knife, cut into 8 wedges. At this point, place the scones in the refrigerator for about 15 minutes. Or you can place the scones on a lined baking sheet and put it in the refrigerator. Make sure the scones are about 2-3 inches apart, it will spread a bit in the oven.
- After taking out your scones from your refrigerator, brush the scones with heavy cream/buttermilk.
- Bake for about 22-25 minutes till top and edges are golden brown.