Mini Matcha Scones

INGREDIENTS

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1½ teaspoons baking powder
• 1 tablespoon matcha powder 🍵
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• ½ cup heavy cream or milk
• 2 teaspoons vanilla extract

For the Glaze

• 1 cup powdered sugar
• ½ teaspoon matcha powder 🍵
• ½ teaspoon cinnamon
• ½ teaspoon meringue powder
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk

INSTRUCTIONS

1. Preheat the oven to 375° F. Line baking sheets with silicone mats.
2. In a large bowl, whisk together flour, sugar, baking powder, matcha 🍵 powder, cinnamon, and salt. With a pastry blender or fork, cut in butter cubes until the flour mixture resembles a coarse meal and butter is no larger than pea-sized chunks. 
3. Stream in the cream or milk and vanilla extract. Stir with a wooden spoon or rubber spatula until the dough just comes together. Use hands to knead very slightly and pat into a ball, ensuring all flour is combined.
4. Divide the dough into 3 equal portions. Flatten each portion into 5-6” discs and place onto silicone mats. Cut each disc into 6 triangles and place ½” apart on a baking sheet. Bake for 15 minutes until the tops and bottoms are slightly golden 🌞.
5. For the glaze, combine powdered sugar, cream or milk, matcha 🍵 powder, cinnamon, meringue powder, and vanilla extract in a small bowl, whisking until smooth. Adjust sugar and cream/milk to reach semi-thick, honey-like 🍯 consistency.
6. Remove scones from the oven and cool completely on wire racks before dipping each scone into glaze. Return each scone to a wire rack for excess glaze to drip off 🤤. Allow glaze to set completely. Store at room temperature in an airtight container.