Japanese Matcha (Green Tea) Scones

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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 

Ingredients: 
  • 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

Directions: 
  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.