In a bowl, combine the sifted cake flour, matcha powder, cornstarch, and baking powder and mix lightly by hand or with a bench scraper.
Add the cubed butter and cut it in with the bench scraper as quickly as possible until it’s in small pieces.
Add the sugar and salt and mix lightly, then add the heavy cream and chocolate chips and press together by hand.
Turn the dough out onto a work surface.
Fold the dough over on itself to create layers.
Wrap the dough in plastic wrap or a plastic bag and refrigerate for at least 1 hour and up to 1 day to rest.
Cut the rested dough into a 3cm-thick rectangle and divide it into 6 pieces.
Brush the tops with egg wash and bake in an oven preheated to 180°C for 20–23 minutes.
Let cool completely on a cooling rack.
Tips
If you don’t have matcha powder, regular green tea powder works too.
They’re tasty without jam or spread and easy to wrap, which makes them great as gifts.
Scones are best the day they’re baked. Sealed, they keep at room temperature for up to 3 days.
To keep them longer, seal and freeze them, then thaw at room temperature as needed and warm briefly in the oven or air fryer.
Matcha Chocolate Chip Scone
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 110g
- cake flour 280g
- green tea powder (matcha) 15g
- cornstarch 10g
- baking powder 8g
- sugar 60g
- salt 2g
- heavy cream 105g
- chocolate chips 100g
- egg yolk 1, mixed with 10g milk for egg wash
Instructions
1. In a bowl, combine the sifted cake flour, matcha powder, cornstarch, and baking powder and mix lightly by hand or with a bench scraper.
2. Add the cubed butter and cut it in with the bench scraper as quickly as possible until it's in small pieces.
3. Add the sugar and salt and mix lightly, then add the heavy cream and chocolate chips and press together by hand.
4. Turn the dough out onto a work surface.
5. Fold the dough over on itself to create layers.
6. Wrap the dough in plastic wrap or a plastic bag and refrigerate for at least 1 hour and up to 1 day to rest.
7. Cut the rested dough into a 3cm-thick rectangle and divide it into 6 pieces.
8. Brush the tops with egg wash and bake in an oven preheated to 180°C for 20–23 minutes.
9. Let cool completely on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/matcha-chocolate-chip-scone/
Hong's Recipe
