"Sometimes, Pastry Flour is hard to find. Pastry Flour can be All purpose flour. It will have a bit tougher in texture but no problem. Matcha powder should be not sweeten. Over mixing will result in making the scone cakey. In order to have the signature flakiness, unsalted better, heavy cream and egg yolk should be chilled until ready to use. Matcha is one of the most sensitive ingredients I have ever baked. Matcha should be kept air tight containers and cool temperature.
Matcha can oxidized and change in flavor. Rather keeping finished product, keep the dough in the refrigerator upto 3days. Bake when you are ready to eat!
I like toasting when the baked scone is already cold or having it next day. With hot green tea!"
Matcha Scones
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- Recipe Card
Prep time: 10mins
Cook time: 1hr
Serves or Makes: 6
Recipe Card
ingredients
- 200 gram Pastry Flour
- 20 gram Matcha
- 50 gram Granulated Sugar
- 2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Salt
- 50 gram chilled Unsalted Butter
- 140 chilled Heavy Cream
- 1 each chilled Egg Yolk
- 70 gram Chocolate Chip
- 50 gram White Chocolate Chip
Method
Step 1
Sift all dry ingredients together. (Pastry Flour, Matcha, Granulated Sugar, Baking Powder, Salt) Cut unsalted butter into small pieces and chill until ready to use.
Step 2
Rub into the dry. Butter should be small flat pieces about half inches in size. Pinch and scrubbing using your finger. Do not order work. Flakyness comes from the rough uneven butter pieces. Do not melt butter with your body temp.
Step 3
Add heavy cream, egg yolk to the dry and butter mixture. Use a rubber spatula to mix, only to foam partially.
Step 4
Add chocolate chips. The dough should look dry parts. Dump on to flat surfaced form in one. Do not knead. Wrap in plastic. Rolled out about 1" thickness. About 6-7" diameter. Rest the dough in the refrigerator at least to 3 hours.
Step 5
Cut into 6 pieces. Brush heavy cream on top. Bake at 375F for about 20min. Bouncy at touch. I suggest you consume this scone within the same day to unto the next day.