Matcha light cream scones, using a recipe that consumes light cream, crispy on the outside and soft on the inside, full of milky fragrance.

First, we mix 100 grams of all-purpose flour, 100 grams of cake flour, 20 grams of granulated sugar, and 4 grams of baking powder together, and then divide the mixture into two equal parts.

Take 4 grams of powder from one portion and put it into another portion.

Add 4 grams of matcha powder to the smaller portion of flour.

Stir evenly.

Add 100 grams of light cream separately to each of the two portions of flour.

First, mix evenly with chopsticks, then gently pinch into a ball with your hands.

Don't knead too much, just enough to form a lump, to prevent it from becoming tough.

Similarly, make the matcha-flavored dough.

Place the matcha-flavored dough on the silicone oil paper.

Gently press with a rolling pin into thin sheets about 1 to 1.5 centimeters thick.

Use a mold to cut out shapes, place them on a baking tray, knead the remaining dough, and continue rolling it out and cutting out shapes.

Brush a layer of egg yolk on the surface.

Preheat the oven to 180°C, bake for about 20-25 minutes, until the surface is colored.

Matcha light cream scones, done O(∩_∩)O

Super simple, can be used to consume light cream.

Rich in milky aroma, fragrant but not greasy, can be served as a small afternoon tea snack.

The outer layer is crispy, and the inner layer is soft and flaky.