Green Tea Poppy Seed Scones with Green Tea Curd
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 3 teaspoons matcha powder
  • 6 tablespoons unsalted salted butter, chilled and diced
  • 1½ tablespoons poppy seeds
  • 1 egg
  • ¾ cup + 1 tablespoon heavy cream
Green Tea Curd:
  • ¾ cup granulated sugar
  • 2 eggs
  • ¼ cup unsalted butter, soften
  • pinch of salt
  • ¾ teaspoon matcha powder
  • ¼ cup strong green tea
  1. Preheat the oven to 375 degrees F.
  2. In a food processor, combine the flour, sugar, baking powder, salt, and matcha powder. Pulse 5-6 time to mix. Add the chilled butter, and pulse for another 4-5 times, until the butter is the size of peas.
  3. Pour the dry mixture into a large glass bowl, then mix in the poppy seeds.
  4. In a small bowl, whisk the egg, then add the heavy cream and whisk until blended.
  5. Slowly add the wet mixture to the dry mixture, and mix until just combined.
  6. Turn dough out onto a clean and floured surface. Roll dough out to an inch thick and cut into biscuit size rounds. Place on a baking sheet lined with a baking mat or parchment paper. Bake for 15 minutes or until brown.
  7. Allow the scones to cool for at least 5 minutes before serving. Serve with the green tea curd.
Green Tea Curd:
  1. With an electric mixer, combine the sugar and butter, and mix on medium-high speed until smooth. Add the eggs, one at a time, followed by the salt and matcha powder. Mix in the green tea last.
  2. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), whisking constantly.
  3. If there are lumps in your curd or if you prefer an extra smooth curd, strain the curd through a sieve. Serve with the scones.
Recipe by Sprig and Flours at