I’ve always wanted to make green tea flavoured things, I love the taste of it, and having something that is naturally coloured is always a bit of a crowd pleaser. So when my flatmate put 3 packs of matcha powder on the kitchen counter this morning upon my return from London, I was thrilled.
Pinterest, of course, throws up many a pretty picture to accompany the matcha/green tea powder recipes, so picking what to bake was hard. Initially, my flatmate wanted a swiss roll style cake (pandan chiffon cake, if you will), but we didn’t have all the ingredients to hand (you can possibly expect one to turn up soon…), so we decided that scones were a better option. As you do.
2 cups / 240g of self raising flour
3 tsp of matcha powder (though we’re thinking of increasing the amount)
A pinch of salt
1/4 cup / 60g of butter
2 tsp of sugar — the matcha powder we used was mixed with sugar so we only used 1 tsp
2/3 (of a) cup / 160ml of milk
1 beaten egg (for glaze)
The method is pretty straight forward to follow too,
– preheat your oven to 200 degrees celsius / 400 degrees fahrenheit. If you have a fan oven, then 180 degrees celsius
– mix flour, salt and matcha powder in a large bowl
– rub butter into the mixture
– add sugar and milk, mix until a dough is formed
– powder a clean surface with flour
– knead dough on the surface until you’re happy with it
– pat or roll the dough until it’s thickness is about an inch (2.5cm)
– using a cutter or a knife, cut out rounds (circles).
– place the rounds on a slightly greased baking tray, or place on a sheet of greaseproof paper on a baking tray
– brush the top of each circle with the beaten egg
– bake for 12 to 15 minutes until the dough has risen and the edges are golden
I haven’t made scones by myself for a veeeeeeeeeery long time (shout out to my amazing baking dad, though), so I wasn’t too sure how these would turn out. Considering I didn’t add any extra baking powder to the mix (I might do in the future though, just for the extra rise), these scones didn’t disappoint. Although they’re definitely not bake-off standard.
What do you think? They taste better and more professional than they look, I promise.