Matcha Scones for St Patrick's Day
Ingredients
- 255g self-raising flour
- 10g matcha
- 1 tsp baking powder
- 65g lightly salted butter
- 40g caster sugar
- 3/4 tsp vanilla extract
- 130ml warm milk
- 2 tsp lemon juice
- 1 tbsp milk
Preparation
Preheat oven to 200 degrees Celsius. Add the milk to a small cup and stir in the lemon juice and set aside.
Put the flour, baking powder and matcha into a mixing bowl and combine. Drop in the butter and rub in until there are no big lumps left. Mix in the sugar and vanilla and then slowly add the milk and lemon mixture, using a butter knife to bring the mixture together into a dough.
Flour your kitchen top and pat the dough out and fold it over a couple of times to ensure an even consistency. Shape it back onto a round using the palms of your hands, flour a rolling pin and then roll the dough out to about 3cm deep, making sure it’s an even depth when you cut.
Cut the scones out using a 6-8cm cutter. Press down firmly, but don’t twist the cutter, carefully lift the cutter and set the scone aside while you cut out the rest. You may need to shape and reroll the dough to get the last scone or two, that’s fine. Gently brush the tops of the scones with milk.
Scatter a flat bottomed baking tray with a handful of flour and pop it in the oven for a few mins. Place the scones on the tray and pop it straight back in the oven for 10-12 mins until lightly bronzed on top.
Tips
Best served with raspberry jam and clotted cream.
