Matcha Scones with Golden Raisins
From Big Vegan by Robin Asbell
For a treat, try these pale green scones, made with cake flour--the whitest flour of them all. It shows off the delicate color and flavor of the tea. You can go back to whole-wheat tomorrow!
2 1/2 cups/315 g cake/soft-wheat flour, plus extra for the counter*
1/4 cup/50 g sugar
1 tbsp matcha green tea powder
2 tsp baking powder
1/2 tsp salt
1/4 cup/55 g Earth Balance margarine, frozen
1 cup/240 ml coconut milk, plus extra for brushing
3/4 cup/130 g golden raisins/sultanas
1. Preheat the oven to 400℉/200℃/gas 6. Line a baking sheet/tray with parchment/baking paper. In a large bowl, mix together the flour, sugar, matcha, baking powder, and salt. With a pastry blender or grater, cut the margarine into the dry ingredients and work it in with your fingers. Pour the milk into the flour mixture and stir until just combined. Add the raisins and mix with your hands.
2. Scrape the dough out onto a lightly floured counter and form it into a dish about 3/4 in/2 cm thick for eight scones (or make two rounds for sixteen smaller scones; slice each round into eight wedges). Place the scones on the baking sheet/tray, 2 in/5 cm apart, and brush with milk. Bake for 12 to 14 minutes, until the bottoms are browned and the edges are golden brown (bake smaller scones for about 10 minutes). Let them cool on the pan for 10 minutes before removing to cool on racks. Store in an airtight container for up to 1 week.
* Note: Robin tells me she had included cake flour in the recipe but the publisher changed it to pastry flour. I made one batch with whole wheat pastry flour, which is all I could find at my local store, but the results yielded a heavy doughy scone. When I checked with Robin I learned about the change and made a second batch using cake flour--which is what is shown and written about above. What a difference. These scones were light and the flavor of the matcha came through. So, use cake flour or try white pastry flour. Let me know the results.