|3 TSP||Beginner’s Matcha Izumi|
|2 TBSP||Baking Powder|
|340 G||Butter, cold, cut into small pieces|
- Preheat the oven to 200 °C. Line a baking tray with baking parchment and set aside.
- In a large bowl, mix together aiya Matcha, flour, sugar, baking powder and salt. Add the butter and beat with an electric whisk until the butter and the flour are lightly combined.
- In a separate bowl, beat the eggs and cream together and add them to the butter-and-flour mix. Carefully mix the dough with the electric whisk until all the ingredients are lightly combined.
- On a floured surface, roll out the dough with a rolling pin
until approx. 2 cm to 3 cm thick. Coat a round biscuit cutter
in flour, quickly cut out the scones, then place them on the baking tray and brush them with milk.
Bake the scones for 20 to 25 minutes, then remove them from the oven and let them cool fully. Serve with jam, marmalade and clotted cream.
FOR: APPROX. 15 SCONES | PREPARATION TIME: APPROX. 20 MINUTES