Matcha Green Tea Scones
A long time ago, I purchased a beautiful container of matcha green tea powder with the intention of baking all kinds of delicious matcha flavoured goodies
I made a few things, but then the container was pushed to the back of my cupboard. As I continued to bake things for the blog, I would reach into the cupboard for a bag of flour or baking powder, take notice the little container of matcha powder and would mentally remind myself to use it for my next recipe.
I’m embarrassed to say that this went on for a little while.
However, this blog post it to prove that although I’m terrible with procrastinating on an idea, I will always do it in the end. It doesn’t matter if its finally deciding on our wedding menu (bad, bad us!) or dusting off my beloved container of matcha powder. When I pulled these scones fresh and hot out of the oven, I cursed myself for not baking them sooner. Although the matcha flavouring is not very strong, they were still a beautiful pale green, light, flaky and heavenly when slathered with butter and raspberry jam. I even broke my “only baking with whole wheat flour rule” and pulled out my bag of all-purpose flour to ensure that the scones remained fluffy and not weighted down.
The matcha container has also been moved to a more noticeable place in my cupboards to ensure that its used more often.
Matcha Green Tea Scones
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3 tsp matcha powder
- Dash of salt
- 1/4 cup butter/margarine, chilled
- 2 tsp sugar
- 1 cup of almond milk
- 1 egg, beaten
Directions:
- Preheat oven to 350*F.
- In a large bowl, whisk together all-purpose flour, baking powder, matcha powder and salt. Using a pastry cutter, cut in the chilled butter/margarine until the mixture is crumbly.
- Add sugar and almond milk. Mix with a wooden spoon until a soft dough is formed.
- Knead on a floured surface and pat or roll the dough until it is 1 inch thick.
- Cut into rounds with a cookie cutter or triangles with a knife. Place on a lightly greased cookie sheet.
- Lightly brush the tops with a bit of the beaten egg.
- Bake for 15-18 minutes until the edges are golden. Remove from the oven and let cool on a wired rack.