My matcha scones with yuzu started with an impulse purchase. On Saturday, we went to our local Japanese shop with a shopping list in hand, to buy the staples: rice, mirin, sake, soba and panko. Quick and straightforward. Until I looked at yuzu jam. Yuzu jam? I MUST have it! – and to the basket it went.
What can we use that jam for? – I started thinking on the walk back home. I don’t know, but you’re creative, you’ll know what to do – Hubby wasn’t of much help. Yuzu jam, yuzu, yuzu jam – for a while I couldn’t come up with anything in my head. And then without any warning, any need to research ideas, it struck me – I can make Japanese scones!
Matcha scones with yuzu jam, whipped cream and a little bit of mango on top to add a little bit of sweetness. I had a very clear picture in my head of how I want this to look and taste, but when a few hours later I had a first bite of my creation I was blown away. That very much exceeded my expectations and now, I proudly call it my stroke of genius (I wish it would happen more often!).
If you’re after an interesting, fresh, citrusy, not too sweet afternoon treat, I recommend to give this recipe a go.
Matcha Scones with Yuzu Jam, Cream and Mango
Ingredients (for 8 scones):
- 2 tsp matcha powder + 1/2 tsp for dusting
- plain flour, for dusting
- yuzu jam, mango slices and whipped cream, to serve