Matcha Herb Scones

Matcha Herb Scones

Cook Time
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Serving Size
12 scones

About
Scones are always a highlight of the tea party. They are crispy and flaky with a delightful fragrance of bakery. To take the experience to the next level, we have come up with a fantastic matcha scones recipe. The herbaceous taste of tarragon and chives along with buttery and flaky scones, not just a sight to behold but also an indulgence of its own. With the use of the right ingredients, the flavor of matcha is well-balanced with the herbs.

Ingredients
• 2 ¼ cup all-purpose flour
• ¾ cup butter, unsalted
• 6 tbsp butter, at room temperature
• 1/3 cup chives, chopped
• 2 tbsp sugar
• 2 tbsp Mantra Matcha: Premium Ceremonial Matcha
• 1 tbsp baking powder
• 1 tbsp tarragon, chopped
• 1 ¼ cup heavy cream
• ½ tsp black pepper powder

Instructions
Step 1: In a bowl, add flour, baking powder, sugar, matcha, and salt and mix well.
Step 2: Add ¾ cup butter and combine it with the dry mixture using hands until it is evenly mixed.
Step 3: Add 1 tbsp chives and ½ tbsp tarragon and mix well.
Step 4: Add heavy cream in the mixture and with the help of a fork mix until it seems evenly incorporated.
Step 5: Transfer the sticky dough on a work surface and knead it for a minute.
Step 6: Using a rolling pin, create a rectangular sheet that is about ¾ inches in thickness.
Step 7: With the help of a knife, cut squares of 3 by 3 inches.
Step 8: Half the squares diagonally to create triangles.
Step 9: Line a baking tray with parchment paper and place the triangles on it.
Step 10: Put the baking tray in the freezer for an hour to firm them up.
Step 11: In a small bowl, add butter at room temperature.
Step 12: Add ½ tsp salt, black pepper powder, remaining chives and tarragon and mix well.
Step 13: Remove the baking tray from the freezer and brush it with the heavy cream using a paster brush.
Step 14: Place the baking tray in a preheated oven at 400-degree F for 25 minutes.
Step 15: Once the scones turn golden brown, remove from oven, let them cool and serve alongside the butter and herb mixture.


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