Matcha Chestnut Scone
The recipe is made by Sora N., d:matcha's Confectionery Assistant
Ingredients
- 175g bread flour
- 75g cake flour
- 8g baking powder
- 10g matcha powder
- 20g sugar
- 200g heavy cream
- 20g soy milk
- 150g sweet chestnuts (store-bought)
- A little olive oil
Preparation
- Cut 50g of the chestnuts into quarters.
- Blend 100g of chestnuts into a paste using a blender or food processor. If you don’t have one, microwave the chestnuts at 600W for 1 minute and 30 seconds, then strain through a fine-mesh sieve, using a wooden spatula to assist.
Steps
- Sift the bread flour, cake flour, baking powder, matcha, and sugar together.
- Mix the chestnut paste with heavy cream, then gradually add the soy milk for easier blending.
- Combine this mixture with the sifted dry ingredients, mixing gently by hand or with a spatula (don’t overmix).
- Transfer the dough to a cutting board, flatten it, and fold it 4-6 times, adding cut chestnuts before the final fold. If sticky, sprinkle a little flour on the board and dough.
- Preheat the oven to 200°C. Shape the dough into a 2cm thick round and cut into desired shapes.
- Place on a parchment-lined baking sheet, brush with olive oil (or use a paper towel), and bake for 19 minutes.
Done!
Enjoy these scones fresh or cooled. For extra warmth, reheat in a toaster for 3 minutes. The chestnut paste in the dough enhances the chestnut flavor, perfectly complementing the matcha.
