3 ½ cups of all-use flour
4 tbsp powdered green tea (matcha)
2 tbsp baking powder
1 tsp of baking soda
½ tbsp salt
½ cup of tapered almonds
1 cup of non-salted butter, cut into cubes
1 ½ cup buttermilk or 1 ½ cup milk + 1 tbsp lemon juice
Preheat oven to 350 °F.
In a bowl, mix the dry ingredients. Cut the butter in the dry ingredients with two knives until the pieces of butter have the size of peas.
Add buttermilk and mix with a fork.
On a buried work plan, make a ball with the dough.
Lower the dough with the fingers to obtain a disk of approximately ¾ In thickness.
Place the dough on a cookie plate previously covered with parchment paper and make spikes as for a pizza.
Cook in the centre of the oven about 20 to 30 minutes or until the scones are slightly golden.
Leave the building. Cut and enjoy with a good organic green tea from China.