Matcha Scone
Matcha Scone

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, matcha scone. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Matcha Scone is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Matcha Scone is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have matcha scone using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Matcha Scone:
  1. Get 200 g Pastry Flour (or all purpose flour) ★
  2. Get 20 g Matcha ★
  3. Get 2 teaspoon Baking Powder ★
  4. Get 1/2 teaspoon and 1/4 teaspoon Salt ★
  5. Make ready 50 g Granulated Sugar ★
  6. Prepare 70 g Chocolate Chip
  7. Get 1 each Chilled Egg Yolk
  8. Make ready 50 g White Chocolate Chip
  9. Get 140 g Chilled Heavy Cream
  10. Take 50 g Chilled Unsalted Butter
Instructions to make Matcha Scone:
  1. Sift all dry ingredients, Pastry Flour, Matcha, Granulated Sugar, Baking Powder, Salt (marked as ★) together. Cut the Butter to small pieces and chill until ready to use.
  2. Rub into the dry. Butter should be small flat pieces about half inches in size. Pinch and scrubbing using your finger. Do not order work. - Additional Note: Flakyness comes from the rough uneven butter pieces. Do not melt butter with your body temp.
  3. Add Heavy Cream, Egg Yolk to the dry ingredient prepared in step 1 (marked as ☆), and butter mixture. Use a rubber spatula to mix, only to foam partially.
  4. Add chocolate chips. The dough should look dry parts. Dump onto a flat surface and foam in one. Wrap in plastic. Rolled out about 1” thickness. About 6-7”diameter. Rest the dough in the refrigerator at least to 3 hours. - Additional Note: Do not Knead.
  5. Cut into 6 pieces. Brush heavy cream on top. Bake at 375F for about 20min. Bouncy at touch. I suggest you consume this scone within the same day to unto the next day. I like toasting when the baked scone is already cold or having it next day.

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