Matcha Coconut Scones

Overview

This is the second Western-style dessert I have made. The first time I made muffins, I didn’t control the baking time and the baking was a bit too hard, so I didn’t bake it to show off. This matcha coconut scone was still very successful. When baking, the whole room was filled with a strong milky aroma. Even after leaving it for a day, it still tasted full of milk and left a lingering fragrance in your mouth~~~

Tags

• baking
• oven dishes
• baking powder
• butter
• coconut
• coconut juice
• condensed milk
• egg liquid
• low gluten flour
• matcha powder
• caster sugar
• milk

Ingredients

Steps

1. 1 Prepare the required materials (coconut milk was something I wanted to add on the spur of the moment, so it’s not in the picture)

   

2. 2 Mix low-gluten flour, matcha powder and baking powder and sift twice

   

3. 3 Dice the butter, add it to the flour mixture, and knead it into small strips with your hands

   

4. 4 Add condensed milk and stir slightly

   

5. 5 Add coconut milk and milk and stir gently until there is no dry powder

   

6. 6 Then knead it into a ball with your hands and roll it into a rectangular shape with a rolling pin

   

7. 7 Fold the rectangular dough in four and then roll it into a long strip. Repeat this twice, and the dough for making scones will be basically formed~~~

   

8. 8 Finally, roll the dough into a piece with a width of about 1cm and a thickness of about 1cm, and then use a mold to mold it into the shape you want. The leftovers can be re-kneaded and reused

   

9. 9 Place the final formed scone on a baking sheet covered with oilcloth, brush the upper layer with a little egg wash, then put it into a preheated 180 degree oven and bake it for 20 minutes at 180 degrees with upper and lower heat

   

10. 10 The baked scones have a strong, creamy flavor and are delicious