Matcha Scones – Recipe

I meant to make these matcha scones for National Afternoon Tea Week last week, but because I couldn't get the photos quite right I decided to try again this week instead. This is a super-easy matcha scone recipe, and perfect warm from the oven with clotted cream and jam.



This makes about 5–6 scones, depending on the size of your cutter. I cut an odd-shaped one too, as re-rolling scone dough makes them tough, so I tried to use as much dough in one go as possible. Of course, I still baked the scraps for snacks too!


Another trick to get the scones to rise straight up is to stamp the cutter straight down: no twisting or wiggling the cutter. This ensures the 'walls' of the scones aren't sealed so they can rise straight up and evenly.

Ready? Let's go.

Ingredients:

145g self-raising flour
1 tbsp matcha
35g cold unsalted butter, chopped into cubes
Pinch of salt
25g caster sugar
75ml milk
1 egg, beaten (to glaze)

Method:

1. Preheat the oven to 200°C and line a baking tray with non-stick baking parchment.

2. Rub the flour, matcha, salt and butter in a bowl together with your fingertips, until it resembles breadcrumbs.



3. Add the sugar and milk, and knead with your hands until you have a smooth dough. Let rest, covered, for 10 minutes.


4. On a lightly-floured surface, roll the dough out until 1.5cm thick. Stamp out discs with a cutter, taking care not to twist while stamping, and place on the baking sheet. Stamp as many as you can out of one roll: remember, if you squash the leftovers back together and reroll the second batch will be tougher. Bake for 10-12 minutes, until risen and beginning to go golden on top.


5. Let cool on a wire rack for 5 minutes before serving with clotted cream and jam.



Enjoy, and have fun.

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