Matcha Scones

Equipment

• 1 dough blender, optional
• 1 bench scraper, optional
• 1 piping bag, optional
• 1 baking sheet

Ingredients

8 scones

Scones

• 240 g all-purpose flour
• 100 g granulated sugar
• 1 tbsp matcha powder, ceremonial grade or high-quality culinary grade
• 1 tbsp baking powder
• 1 tsp salt
• 115 g unsalted butter, cold and finely cubed
• 115 g heavy cream, cold
• 1 large egg, cold
• 1 tsp vanilla extract
• 1 tbsp heavy cream, for brushing on scones
• 3 tbsp coarse sugar, for sprinkling

Icing

• 50 g powdered sugar
• ½ tsp matcha powder, ceremonial grade or high-quality culinary grade
• 4 tsp heavy cream

Instructions

Scones

• Line a baking sheet with parchment paper and set aside.

• Mix dry ingredients:

  • In a large mixing bowl, stir together flour, sugar, matcha powder, baking powder, and salt.

• Cut butter into flour:

  • Add the cubed butter and toss to coat in the flour mixture.
  • Break the butter pieces into small pea-sized pieces with a dough blender or by pressing them in between your fingers.

• Mix wet ingredients:

  • In a separate medium bowl, whisk together heavy cream, the egg, and vanilla extract.

• Add wet mixture:

  • Make a well in the middle of the flour mixture.
  • Pour the wet mixture into the well and mix until it forms a soft and crumbly dough.
  • Some dry patches are fine but the dough should hold together when pressed.

• Press dough together:

  • Turn the dough out onto a lightly floured surface.
  • With floured hands, press the dough together into a flattened disc shape that's about 1" thick.

• Cut dough:

  • Use a bench scraper or a knife to cut the dough into 8 wedges.
  • Transfer them to your lined baking sheet, leaving about 2" in between each one.

• Chill and preheat:

  • Place the entire baking sheet into the fridge to chill while you preheat the oven to 400°F.

• Brush scones:

  • Right before baking, brush the tops of each scone with a thin layer of heavy cream.
  • Sprinkle coarse sugar on top of the cream.

• Bake:

  • Bake scones for 18-20 minutes or until the tops are lightly golden brown.
  • Let them cool on the baking sheet until firm enough to transfer to a wire rack.

Icing

• Mix:

  • In a small bowl, stir together powdered sugar, matcha powder, and heavy cream until it becomes a thick but fluid icing.
  • If it's too thick, add a bit more cream. If it's too thin, add a bit more powdered sugar.

• Drizzle:

  • Transfer the icing to a piping bag, cut the tip off, and drizzle it on top of each scone, or simply add a dollop on top of each one with a spoon.

Reference

https://teakandthyme.com/matcha-scones/#recipe