Matcha Tiramisu with 50/50

Matcha Scones

Perfect for breakfast with clotted cream.

Ingredients

For the scones:

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp matcha powder (ceremonial grade)
• 1/2 cup (115g) cold unsalted butter, cut into cubes
• 3/4 cup (180ml) cold heavy cream, plus more for brushing
• 1 large egg
• 1 tsp vanilla extract

For serving:

• Clotted cream
• Jam or honey
• Powdered sugar (optional)

Instructions

1. Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and matcha powder.
3. Cut in the butter: Add cold butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Add wet ingredients: In a separate bowl, whisk cream, egg, and vanilla. Pour into the dry ingredients and mix just until the dough comes together.
5. Shape: Turn dough onto a floured surface, gently pat into a 1-inch thick circle. Cut into 8 wedges.
6. Brush & bake: Place scones on the baking sheet, brush tops with cream, and bake for 18–22 minutes, or until golden and risen.
7. Serve: Enjoy warm with clotted cream and jam!

Makes: 8 scones

Dr. Kesha's Tip: Keep everything cold for the flakiest scones and a soft, tender crumb!