Black Sesame Scones with Honey Matcha Whipped Cream

Ingredients

• 350 g plain flour
• 50 g caster sugar
• 1 tbsp baking powder
• salt (Pinch)
• 85 g butter (cold and cubed)
• 200 ml milk
• 1 egg
• 1 tsp vanilla extract
• 20 g black sesame (blended)
• 250 ml heavy cream
• 2 tsp matcha powder
• 1.5 tbsp honey
• blueberry jam (to serve)

Steps

1. 1

   Preheat the oven to 200°C fan (220°C conventional). Line a baking tray with baking paper.

2. 2

   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. 3

   Rub the cold butter into the flour mixture until it resembles coarse breadcrumbs with some larger buttery pieces remaining.

4. 4

   In a separate bowl, whisk together the milk and egg.

5. 5

   Pour the milk mixture into the dry ingredients and gently mix until just combined into a shaggy dough.

6. 6

   Divide the dough roughly in half. Mix the blended black sesame into one half of the dough until evenly incorporated.

7. 7

   Lightly flatten both dough portions, then layer and fold them together 2–3 times to create a marbled effect without fully blending the colours.

8. 8

   Turn the dough onto a lightly floured surface and gently pat down until about 3–4cm thick. Cut circles with a cookie cutter.

9. 9

   Place the scones onto the prepared tray and brush the tops with the remaining egg wash.

10. 10

    Bake for 12-14 minutes until deeply golden and risen. Allow to cool slightly.

11. 11

    Whip the heavy cream, matcha, and honey together until soft-medium peaks form. Taste and adjust the honey or matcha depending on how floral or earthy you’d like it.

12. 12

    Split the warm scones and generously spoon over the honey matcha whipped cream with blueberry jam.

Notes

You can adjust the honey or matcha levels in the cream to your preference for sweetness or earthiness.

Nutrition per serving

• breakfast
• brunch
• baking
• scones
• matcha
• black sesame
• dessert
• vegetarian