As the rest of the world marks Bank Holiday Sunday with a piss-up and my neighbours drink shots on their new decking (England is to be entirely covered by decking by 2015), I have taken to the kitchen. In the wake of a cidery weekend of the wonderful Caravan Palace and Upfest festivities (more on Upfest to follow) the only way to feel wholesome is through cleansing, DIY and baking.
Some matcha green tea powder was lurking in the cupboard from the time I’d bought it with the intention of making green tea icecream until I actually read the recipe and realised it required an ice cream machine.
There it has stayed until today I remembered going for Afternoon Tea at a little place in London – the Modern Pantry – where green tea scones were served with clotted cream and rhubarb jam. Yum.
Enter the green tea scone experiment. Normal scone recipe + green tea powder. Recipe below.
Recipe, adapted from BBC Good Food:
*Green tea scones*
- 350g self-raising flour , plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter , cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze lemon juice
- 2 tsp green tea powder
- beaten egg, to glaze
- Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.