you know Sunday is my bakrey day 😌

You know Sunday is my bakery day 😌 Let’s make some Matcha Scone 🍵🍪

Note: scone is a simple dessert that relies a lot on the quality of ingredients. For butter and flour, I highly recommend using french butter and T55 french flour, as well as the flavoring ingredient like the matcha that I used.

🍵 Recipe:

240g all purpose flour or T55 flour

6g Idealist Matcha

65g sugar

1tbsp baking powder

1/4tsp salt

85g cold unsalted butter

120g heavy cream

1 egg

1tsp vanilla, optional

More flour for dusiting

Serve with Matcha latte 🍵 mascarpone cheese and raspberry jam

1. Mix dry ingredients together and set aside.

2. Prepare egg and cream in another bowl and set it aside.

3. Cut the cold butter into small cubes and rub them into flour mixture until it has sand-like texture.

4. Pour in the wet ingredients, mix lightly just to combine.

5. Wrap it up and rest the dough in a refrigerator for 30 minutes or up to overnight.

6. Preheat the oven to 200c. Dust the working surface and gently roll out the dough into 1 inch thick.

7. Use a cookie cutter or a glass, coat it with flour, and cut through the dough *no twisting*.

8. Place on your baking tray and brush on top with more heavy cream or egg wash.

9. Bake at 200c for 18-20 minutes. Serve hot with your favorite Matcha latte, mascarpone cream, and raspberry jam. Enjoy ✨🍵

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