Matcha Scones

Ingredients:

• 2 cups (240g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tablespoon baking powder
• 2 tablespoons matcha powder
• ½ teaspoon salt
• 6 tablespoons (85g) cold unsalted butter, cut into pieces
• ¾ cup (180ml) heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, matcha powder, and salt.
3. Add the cold butter pieces to the flour mixture, using a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients, stirring just until a dough forms.
6. Turn the dough out onto a lightly floured surface and knead gently a few times. Pat the dough into a round disc, about 1 inch thick.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet. Brush the tops with a little extra heavy cream.
8. Bake for 15-18 minutes, or until the scones are golden brown.
9. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.