My matcha scones with yuzu started with an impulse purchase. On Saturday, we went to our local Japanese shop with a shopping list in hand, to buy the staples: rice, mirin, sake, soba and panko. Quick and straightforward. Until I looked at yuzu jam. Yuzu jam? I MUST have it! – and to the basket it went.
What can we use that jam for? – I started thinking on the walk back home. I don’t know, but you’re creative, you’ll know what to do – Hubby wasn’t of much help. Yuzu jam, yuzu, yuzu jam – for a while I couldn’t come up with anything in my head. And then without any warning, any need to research ideas, it struck me – I can make Japanese scones!
Matcha scones with yuzu jam, whipped cream and a little bit of mango on top to add a little bit of sweetness. I had a very clear picture in my head of how I want this to look and taste, but when a few hours later I had a first bite of my creation I was blown away. That very much exceeded my expectations and now, I proudly call it my stroke of genius (I wish it would happen more often!).
If you’re after an interesting, fresh, citrusy, not too sweet afternoon treat, I recommend to give this recipe a go.
Matcha Scones with Yuzu Jam, Cream and Mango
Ingredients (for 8 scones):
- 2 tsp matcha powder + 1/2 tsp for dusting
- plain flour, for dusting
- yuzu jam, mango slices and whipped cream, to serve
Instructions:
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Prep: Lightly dust a baking tray with plain flour and preheat the oven to 200°C.
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Sift the self-raising flour into a large bowl. Rub the butter into flour until the mixture resembles fine breadcrumbs.
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Make a well in the middle. Pour in the milk and add matcha powder. Mix everything using a spatula or a wooden spoon.
- Turn onto a lightly floured surface and knead until just smooth.
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Roll the dough into a 2cm-thick round. Cut out the scones using a round 4-5 cm cutter.
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Place scones on the prepared baking tray, sprinkle the tops with a mix of matcha flour (1/2 tsp matcha + 1 tsp plain flour).
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Bake for 20 minutes until well risen. Serve warm with yuzu jam, cream and slices of mango.
1 Comment
kk
November 9, 2015 at 5:01 pmnom nom nom