Matcha Yuzu Cream Cheese Scone(抹茶柚子乳酪)

Redefining Recipes for the Digital Age

Ingredients

200 g plain flour
25 g sugar
10 g matcha
6 g baking powder
40 g cold unsalted butter
90 g cold milk (depends on your flour absorption)
180 g cream cheese
18 g sugar
8 g matcha
5 g milk
Yuzu jam

Steps

Scone dough
Start by mixing all dry ingredient for the scone dough
Then add in diced butter into the dry ingredients
Rub the butter into the flour until small clumps are formed. You should be able to form shapes when you squeeze the flours together but deforms right after you release. ALSO perform this steps as fast as you can as your hands temperature may melt the butter which will affect the scone outcome
After that, add in milk bit by bit to observe how well your flour is absorbing it. Knead gently to form a dough. Avoid over kneading as this helps formation of gluten which is what we DON’T want
Once a dough is formed, transfer it onto a kneading mat
Press any loose flours tightly onto the dough
Cut the dough in half and layer on half onto the other as shown
After that, press onto the dough so it is slightly flattened
Again, cut the dough in half, place the two halves on each other then flatten. Repeat these steps for at least 2 more times so that the scone forms a prettier layering
After 4 times of folding, the layering should look like this
Slightly flatten it the last time, wrap it with cling film and leave in the fridge for 30 minutes
Cream cheese fillings
Meanwhile, prepare the cream cheese fillings by mixing all needed ingredients together
Mix until you see a smooth consistency
Roll out into 6 small balls and send them into the freezer to solidify until the scone dough is ready
Construction
Preheat the oven to 210°C
Once the scone dough is taken out from the fridge, roughly separate into 6 small squares
Flatten the small squares and form a bowl shape for the cream cheese ball
Place the cream cheese ball into the scone bowl and tighten the scone around the ball as shown
Once done, place them nicely onto a baking tray with parchment paper
Baking
Send into the oven and bake in 180°C for 18 minutes
Once done, brush some milk onto the scone while hot. This gives the scone a shinier look
Garnish
Once the scones are completely cooled down, you can garnish with yuzu jam to add extra layer of flavours to the scone
Once done, enjoy! I also like to save it in the fridge and eat it cold as the cream cheese gives a nice creamy ice cream texture!