Matcha Cream Scones

 

Ingredients:

260 g. plain flour (sifted)

10 g. Matcha powder (sifted)

85 g. caster sugar

1 tbsp. baking powder (sifted)

1/2 tsp. salt

50 g. raisins (washed in warm water, drain and pat dry with kitchen paper)

50 g. walnuts (finely chopped)

250 g. whipping cream (more for brushing)

1 tsp. vanilla extract

1 1/2 tbsp. brown sugar (for sprinkling over the top)

Methods:

1. In a large mixing bowl, combine flour, sugar, baking powder, matcha powder, and salt.
2. Add the raisins and walnuts, and stir to combine.
3. Pour in the whipping cream and add vanilla into the dry mixture.  Use a sturdy spatula to stir into a shaggy dough.
4. If the dough is too dry and won't come together, add more cream, one tablespoon at a time.  I did not add extra whipping cream.
5. Sprinkle some flour on your work surface and transfer the dough onto the floured surface.  Flour your hands and a rolling pin.
6. First, use your hands to pat (don't knead) the dough into a rough rectangle with the long side near you.
7. Fold the two sides over to meet at the center.
8. Then rotate the dough by 90 degrees, so the long side is near you again.
9. Use a rolling pin to roll it out into a rectangle again.  Fold the two sides over to meet at the center again, rotate 90 degrees and roll it out into a rectangle again.  Do this one more time, so you do a total of 3 of this folding.
10. After the last folding, you don't need to roll it out into a rectangle, pat the dough to shape into a roughly 7-inch round disk.
11. I use a dough scraper to cut the disk into 8 wedges.  Slowly remove the wedges into a prepared lined baking sheet, about 1/2 inch apart from each other.  Brush the top with some whipping cream, and sprinkle with some brown sugar.  Chill the dough in the freezer for 30 minutes before baking.
12. 15 minutes before the end of the freezing time. preheat the oven to 190 degree Celsius.
13. Bake in preheated oven for 20-25 minutes.  Rotate the pan halfway through baking.  Bake until the top and the bottom of the scones are golden brown.  
14. Remove the baking sheet from the oven and let the scones cool down for 5 minutes, then remove them onto a wire rack.
15. Serve the scones warm.  They are best served on the same day if possible, but these scones are so good and they stay tender for 3 days in an airtight container at room temperature.  If you want slightly crisp scones on the outside, simply reheat them.

I adapted this recipe from 'What To Cook Today' with slight adjustments to suit my baking preference.