Matcha powder lends a delicate tea flavor and lovely green hue, while crystallized ginger chips add a sweet-spicy note. Inspired by the beautiful Morikami Japanese gardens in Delray Beach, where I picked up my matcha powder. I needed some scones to soothe my nerves after one too many iguana encounters. At least they weren't gators!
MAKES 8 SCONES
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
5 tablespoons chilled unsalted butter, cut into pieces
1 tablespoon matcha powder
1 teaspoon orange zest
1 cup crystallized ginger chips
1/4 teaspoon Fiori di Sicilia (optional)
1 large egg
1 cup heavy cream
Raw or sparkling sugar
Preheat oven to 425°. In a large bowl whisk together flour, sugar, baking powder, salt, matcha powder, and orange zest. Grate the stick of butter on the large holes of a box grater, then cut in to the dry ingredients with a pastry blender or fork. Toss in ginger chips, mixing lightly to combine. Whisk the cream, egg and Fiori di Sicilia, reserving 2 tablespoons for wash. Add to the dry ingredients, mixing until just combined. Knead a few times in the bowl.
Turn out onto a lightly floured surface and pat into a 1"-thick round. Brush the top with reserved wash and sprinkle with sugar. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Bake scones until golden brown, 15-20 minutes.