Inspired by the present of exquisite emerald Yunomi matcha powder, I baked a batch of scones fit for an Empress!
Two traditions, Japanese matcha tea and British baked scones blend beautifully into one treat. A matcha sugar coated crunch gives way to a soft tender crumb.
The recipe yields approximately 36 mini scones.
Adapted from FeedingBig.com
- 2½ cups all-purpose flour plus 1/8 cup for rolling out the dough
- 1/3 cups sugar plus 2 tablespoons for topping
- 3½ tablespoons Japanese matcha tea powder plus 1 tablespoon for topping
- Plus another ½ tablespoon of matcha for rolling out the dough
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup frozen butter
- ¾ cup heavy cream plus 2 tablespoons for topping
- Line cookie sheets with parchment paper and preheat the oven to 375°
- Whisk together the flour, 1/3 cup sugar, 3½ tablespoons Japanese matcha tea powder, baking powder, baking soda and salt.
- Grate in the frozen butter. Combine well with the whisked ingredients. You’re aiming for a crumbly mixture resembling little peas. (A pastry blender, 2 knives or clean fingers all work.)
- Pour in the ¾ cup heavy cream until the mixture is moistened.
- Carefully transfer to a clean board sprinkled with the 1/8 cup of flour and ½ tablespoon of matcha.
- Roll out (or flatten with your hands) to ½ inch thickness.
- Cut out 1½” rounds. Place on the prepared cookie sheets.
- Mix together the 2 tablespoons of sugar and 1 tablespoon of matcha.
- Sprinkle the tops of the scones with the matcha sugar.
- Bake for 14 minutes or until a golden brown appears on the edge of the scones.