Matcha Scone

587

Sometimes, Pastry Flour is hard to find. Pastry Flour can be All purpose flour. It will have a bit tougher in texture but no problem. Over mixing will result in making the scone cakey. In order to have the signature flakiness, unsalted better, heavy cream and egg yolk should be chilled until ready to use. Matcha is one of the most sensitive ingredients I have ever baked. Matcha should be kept air tight containers and cool temperature. Matcha can oxidized and change in flavor. Rather keeping finished product, keep the dough in the refrigerator upto 3days. Bake when you are ready to eat!

2-3
Mix all together:
200 grams Pastry Flour
20 grams Matcha powder ( Matcha powder should be not sweeten )
2 tsp Baking powder
1/2 (1/4 tsp) Salt
50 grams Granulated Sugar
Other Ingredients:
70 grams Chocolate Chip
1 each Chilled Egg Yolk
50 grams White Chocolate Chip
140 grams Chilled Heavy Cream
50 grams Chilled Unsalted Butter

1. Sift all dry ingredients together, Pastry Flour, Matcha, Granulated Sugar, Baking Powder, Salt (Mix all together in the ingredients section). Cut the Butter to small pieces and chill until ready to...
See the full directions on my site

Nutritions

Calories
853

Sodium
349mg
14% DV

Fat
45g
70% DV

Protein
56g
112% DV

Carbs
57g
19% DV

Fiber
2g
9% DV

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