Matcha Scones, It’s A Small World & More, #InMyKitchen

It’s A Small World. Gone are the days of the static-filled conversation over the phone. Friends, family in remote reaches of the world now connect clearly with Skype and FaceTime. It’s a Small World that provides great opportunity to expand perspectives. I’m on Skype at least twice a week peeking into the homes of my friends in Japan. While collecting recipes for scones and other scrumptious items on the Internet, I peek into the kitchens of bakers all over the planet. Including one of the grande dames of the Australian blogosphere, Maureen of OrgasmicChef. Reading her blog, I get glimpses of life in Australia and glimpse the grand heart of Maureen…who kindly expressed interest in seeing what’s #InMyKitchen. Want to take a peek, too?

Yunomi kindly sent me exquisite matcha from Japan... The soft emerald high-quality tea powder
beckoned me to bake scones fit for Empress Michiko and Queen Elizabeth. (Scroll down for the recipe.)

Saffron threads, a gift from Laura of Family Spice, sits on my kitchen counter...Shall I go sweet or savory?

Speaking of spices...
Erika Kerekes of NotKetchup has just released a new paleo-friendly 
Tangerine Hatch Chile!

The tangerine flavor is reminiscent of Japanese mikan (aka American cuties.) And the chile is evident but
not overpowering. (You won't need an extra glass of water!) Tangerine Hatch Chile NotKetchup compliments sushi-style veggie-cream cheese slathered tortillas perfectly.

When the Japanese matcha scones are all gone...
Irish Breakfast Tea with Scottish Terrier Shortbread cookies (aka biscuits in the UK) make for a fine teatime.

Japanese Matcha (Green Tea) Scones

#matcha #Japanese #green #tea #easy #recipe#Yunomi #Japan #scones

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 

  • 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

  1. Line cookie sheets with parchment paper and preheat the oven to 375°
  2. Whisk together the flour, 1/3 cup sugar, 3½ tablespoons Japanese matcha tea powder, baking powder, baking soda and salt.
  3. 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.) 
  4. Pour in the ¾ cup heavy cream until the mixture is moistened.
  5. Carefully transfer to a clean board sprinkled with the 1/8 cup of flour and ½ tablespoon of matcha.
  6. Roll out (or flatten with your hands) to ½ inch thickness.
  7. Cut out 1½” rounds. Place on the prepared cookie sheets.
  8. Mix together the 2 tablespoons of sugar and 1 tablespoon of matcha.
  9. Sprinkle the tops of the scones with the matcha sugar.
  10. Bake for 14 minutes or until a golden brown appears on the edge of the scones.

Wishing you worlds of opportunity to discover your beautiful heart.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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