Matcha Drop Scones

Shopping list

• 175 g self-raising flour — (6oz)

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• 1 tsp baking powder

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• 40 g caster sugar — (1½oz)

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• 1 Tsp Matcha Powder — finely grated

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• 1 whole egg

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• 200 ml milk — (7fl oz)

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• sunflower oil — for frying

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Step by step

1. 1

   Add the flour, baking powder and sugar into a large bowl and add the matcha powder

2. 2

   Mix together, then create a well in the centre and add the egg and half the milk.

3. 3

   Beat thoroughly with a whisk, until you have a smooth and thick batter,

4. 4

   Heat a drop of oil in a large non-stick frying pan over a medium to high heat.

5. 5

   Drop the batter into the hot pan in small 10ml dops - space each spoonful of the mixture well apart to allow it to spread.

6. 6

   Cook until small bubbles start to appear on the surface (about 2 mins) then turn over with a silicone spatula - you are looking for light golden brown on both sides. You’ll find the second side cooks more quickly - in about 1 min

7. 7

   lift the scones on to a cooling rack then cover them with a clean tea towel - this helps to keep them soft and warm.

8. 8

   Continue the batch to completion

9. 9

   Serve at once