Matcha and Apricot Scones [Recipe]

This past weekend my lovely husband, Isaac, got up with our son Leo so I could get some extras zzzzs. I was super grateful for the sleep, and in return Isaac asked for a special breakfast. What's more special than a scone??

These scones are my go-to for a decadent breakfast treat, and they are always a crowd pleaser. This time I decided to give them a twist by adding matcha and apricots. I was inspired by Japan-week in my Facebook group Travel & Feast where I featured matcha last week. And over the weekend I taught my clients a class on Moroccan Chicken Tagine with Apricots, so I thought why not add those leftover apricots in as well. It was a match(a) made in heaven! So onto the recipe...

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into 1/2-inch cubes 
• 1 cup whipping cream, divided
• 4 teaspoons matcha green tea powder
• 1/2 cup dried Turkish apricots, finely diced

Preparation

1. Preheat the oven to 450° F / 230° C. Stir together flour, sugar, baking powder, salt and matcha powder in a large bowl. Cut the butter into the flour mixture with a pastry blender or your fingers until crumbly and the mixture resembles small peas. Freeze for 15 minutes.
   
2. Add the diced apricots and mix well. Add 3/4 cup plus 2 tablespoons of the whipping cream, stirring just until the dry ingredients are moistened.
   
3. Turn dough out onto parchment paper or a silicone mat. Gently press or pat the dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a on the paper or mat, and place on a baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
   
4. Bake at 450° F / 230° C for 12 to 14 minutes or until golden.