(I know, I know, I just posted a scone recipe last month (The Pimento Cheese Scone). And I was gonna even it all out with a savory recipe this week but then I realized this one was too good not to share before Christmas…they’re so festive looking!!)
I developed a Green Tea Scone recipe last year for a tea-lovin’ friend…
I’m just gonna go ahead and say that eating these scones will ward off a cold this season. And all the holiday stress. I’m gonna say they’re magic scones. I’m gonna start prescribing them instead of offering them. I just gave myself a doctorate. (Isn’t the internet amazing!)
So, here’s what I want you to do, love. Eat one scone and call me in the morning.
-3 cups AP flour (I always prefer unbleached when I’m using white flour. And you know I usually prefer whole wheat pastry flour for health reasons, but you really need the white in these so the green from the matcha stands out.)
-1 cup white sugar
-1 TB baking powder
-1/2 tsp kosher salt
-1/4 cup matcha powderAdd in…
-1 (8 ounce) very cold brick neufchatel cream cheese, diced
Pulse to break down the cream cheese into the dry and then add in…
-1 1/2 sticks very cold butter, diced
Process until the butter has broken down.
With the mixer on, through the spout, add in…
-good splash vanilla extract
-roughly 1/3 cup cold half&half
Drizzle the half&half slowly, and stop once the mixture has been fully moistened and becomes a dough. (You may not need this much half&half!) Don’t take it so far that it becomes a sticky ball- go slowly and add a little bit at a time.
Turn the dough out onto your counter, it will be a very moist dough but should not be sticky. Shape the dough into a flat disk about 2-3 inches tall.
(Sprinkle the tops with some sugar if desired) Bake on the top rack of a preheated 375 oven for 20 minutes. Remove and allow the scones to rest on the cookie sheets until firm, then transfer to a wire rack to cool completely.
Serve room temperature and store in an airtight container in the fridge for 3 days or tightly wrapped in plastic AND foil/zip bag in the freezer for up to 3 months.