Matcha Cranberry Scones
| Butter 50 grams | Egg liquid 110 grams |
| Granulated sugar 50 grams | High-gluten flour 245 grams |
| Milk 135 grams | Baking powder 10 grams |
| Light cream 50 grams | Matcha powder 15 grams |
| Salt 3 grams | Dried cranberries 50 grams |
Step 1
Sift the high-gluten flour, baking powder, and matcha powder, and use a manual egg beater to mix the caster sugar, refined salt, and sifted powder thoroughly and set aside.
Step 2
Use a hand whisk to beat the whole egg liquid and mix evenly with the light cream and whole milk.
Step 3
Add room temperature softened butter to the flourmedium and rub into small pieces with your hands.
Step 4
Pour the liquid into the powder and use a spatula to stir evenly into a dough. Wrap in plastic wrap and refrigerate for 1 hour.
Step 5
Dust the table with hand flour, take out the refrigerated dough, and roll it out to 1 cm thick with a rolling pin.
Step 6
Fold the dough in thirds, then use a rolling pin to roll it out to 1 cm thick, then fold it in thirds. Use a rolling pin to roll out the dough to 1.5cm thick.
Step 7
Use an 8cm diameter mold to cut into rounds of dough. The remaining dough can be cut repeatedly
Step 8
Preheat the open-hearth oven to 190 degrees for upper heat and 190 degrees for lower heat. Take out the finished matcha scone and place it on baking paper.
Step 9
Mix the whole egg liquid and whole milk with a hand mixer until evenly mixed. Brush the egg wash onto the surface of the scone.
Step 10
Put it in an open oven, heat to 190 degrees, and heat to 190 degrees for 15-20 minutes. When the surface is golden brown, take it out and place it on a cooling rack until it cools. Matcha Cranberry Scones Recipe
