As you may remember, I had a bit of a scone obsession this summer. In addition to the earl grey scone, I created another tea infusion using matcha (green tea).
Similar to the earl grey scones, it is important to work with grated frozen butter. I use the food processor to grate the butter quickly, but it can also be done by hand.
For the Scones:
2 tbsp. boiling water
2 + 2 tbsp good quality matcha green tea powder (I use David’s tea Vanilla Matcha)
2 cups (240 g) all-purpose flour (plus extra for counters)
6 tbsp (75g) granulated sugar
2 and 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (115 g) unsalted butter, frozen (I throw it in the freezer ice drawer about 20 mins before I start making the scones, and take it out only when I’m ready to use it)
scant 1/2 cup heavy cream (I use 35% Cooking Cream)
1 tsp pure vanilla extract
1 large egg
For the Glaze
1 cup (120 g) confectioners’ sugar
2-3 tbsp milk
1/2 tsp pure vanilla extract (or 1/2 of a vanilla bean, seeded)
Preheat the oven to 400˚F.
Mix the boiling water with 2 Tbsp. of green tea using a whisk. Let it sit on the counter to cool down.
Take the other two tbsp. of tea and mix with the next 4 ingredients (flour, sugar, baking powder and salt) in a large bowl using a whisk.
In a small bowl, whisk the scant 1/2 cup of heavy cream, vanilla, matcha concentrate and egg.
Grate the butter (by hand or in the food processor) and add to dry ingredients. Use a pastry cutter (or fork) to incorporate.
Pour wet ingredients over the butter mixture and incorporate with a rubber spatula. Make sure not to over-work the dough.
Flour a work surface to place your dough on. Shape the dough into a long rectangle (as pictured here).
To cut the scones, look at the instructions with the earl grey scones.
Bake scones for 12-17 minutes. 15 minutes usually works perfectly for me.
If you want scones on demand, these freeze well (pre-cut) in an air-tight container. Ensure that scones are not touching each other (divide with parchment). They can be stored in freezer for a few weeks before baking. Add two minutes to baking time when baking from frozen.
Allow the scones to cool on wire rack.
Mix ingredients for glaze in separate bowl. Top cooled scones with glaze.
Science Fact of the Week:
Matcha has some unique properties. It is packed with antioxidants and is said to boost metabolism. It also helps detoxify the body and boosts the immune system. It may also improve cognitive ability and help us complete tasks more efficiently.