Ease of Preparation: Easy
Preparation Time: 15 minutes
Cook Time: 12 – 15 minutes
3 ¼ cups all purpose flour
3 ¾ cup cake flour
½ cup sugar
1 tsp edible organic green tea leaves (ground)
1 ½ tsp salt
3 ¾ Tbsp baking powder
1 cup butter (I can’t believe it’s not butter)
1 ¼ cup fat free milk
*Optional: ½ cup cranberries
Ginger/sugar topping – 2 1/3 cup sugar combine with 2 Tbsp ground ginger, mix well
Photo courtesy of Anne
Preheat 360 degrees F
Sift together both flours, sugar, salt, baking powder and edible organic green tea leaves.
Cut butter into small pieces and using finger tips rub in butter into flour until it becomes pea size.
Combine eggs and milk with a whisk, pour into the flour mixture a little at a time. Mix and knead to moist dough, do not make it sticky.
Turn out dough on a floured board and knead slightly until smooth. Roll out to a 1 inch thickness and cut into 8. (first cut into 4 then cut those 4 into half to make 8 )
Place on cookie sheet and brush top with little egg white and sprinkle with ginger sugar topping. Bake 12 to 15 minutes until slightly brown.
Serve warm scone with strawberry jam and fresh whip cream if desired.
Enjoy with edible organic green tea cappuccino or tea…
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