There is nothing more traditional than scones at Wimbledon which is why we have created this delicious matcha recipe. A perfect weekend bake, this recipe will make enough to share with a group of friends or to enjoy through the week. The biggest question now is cream or jam first?
Makes about 15 scones
Prep & cooking time: 25 minutes
350g plain flour
1/2 teaspoon bicarbonate of soda
50g caster sugar
150ml oat milk
Dairy whipped cream, or can of coconut milk for coconut cream
Strawberries or jam
1. Preheat oven to Gas Mark 7, 220C, Fan 200C.
2. Sieve the flour and bicarbonate of soda into a mixing bowl and add the matcha. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar.
3. Make a well in the centre and stir in enough milk to make a fairly soft dough.
4. Turn the dough onto a floured surface and knead lightly to remove any cracks.
5. Roll out to about 2cm thick and cut out 6cm rounds with a cutter. Knead the remaining dough, re-roll and cut.
6. Place the scones onto a greased baking sheet. Bake until well risen, about 10 - 15 minutes. Transfer to a wire rack to cool.
7. Once cool, sandwich with whipped cream* and strawberries or jam.
*For coconut cream, leave a can of coconut milk upside down in the fridge overnight. Open and scoop off the cream.