Now that we’re legit adults, Anthony and I decided that it was time to start participating in adult-like activities. So, a few months ago, we set up a monthly dinner party club with two other, lovely, couples. We rotate the cooking and hosting duties, and every month we get to spend time with our friends and have a nice evening together. As I said, this is a relatively new endeavour and we have only gone through the rotation once, but it’s back to our apartment for dinner tonight.

Last time, I took charge of the menu and got to call the culinary shots. It was delicious, we had sweet potato chili as the entree (one of my favourites), among other, varied, delights. Since I was head chef last time, Anthony got the reins this time around. We have very different cooking styles, so to combine them into one menu would make for quite an eclectic spread. Having spend two years teaching in Japan, Anthony has a real affinity for Japanese food. So tonight, we’re going Asian.

I did have some say in the menu, and I was given full responsibility for the dessert, and am even participating in the main course…it’s tough to keep me out of the kitchen, so it’s a good thing that I have an understanding and supportive fiancee.

One of my contributions is a fun side for the main course: Asian-fusion scones. Delicious little green tea scones that are fluffy, flaky, and tasty.

And, because it’s February, they are cut into wee heart shapes. Clearly I haven’t fully embraced my adult status. So, if you want to bring the cuteness down to a more respectable level, feel free to use a regular biscuit cutter. <– less fun.

Green Tea Scones

Adapted from Nish Whips Up A Dish

3 cups self-raising flour*
4 tsp green tea powder (matcha powder)
1/2 tsp salt
1/2 cup butter, chopped into small pieces and chilled
1/3 cup sugar
1 cup buttermilk**
  1. Pre-heat oven to 400 degrees and line a baking tray with parchment paper.
  2. Measure flour, green tea powder and salt. Sift (using a fine mesh metal strainer) 3 times into a large bowl.
  3. Add the chopped butter and rub it into the flour using your fingers to create a medium sized crumb texture. When rubbing the butter into flour, lift it to aerate the mixture. Do not over-mix.
  4. Stir in the sugar.
  5. Make a well in the middle of the flour mixture in which to pour the buttermilk. Using a wooden spoon, mix the flour with the buttermilk until it starts to form a soft, slightly sticky dough.
  6. Turn the dough out on to a lightly floured surface and knead the mixture 3-4 times until the cracks have disappeared.
  7. Pat the dough gently to a 1″ thickness. Dip the cutter into a bowl of flour, to prevent sticking. To cut the scones, press the cutter down firmly and quickly into dough.
  8. Gather trimmings and repeat step #6.
  9. Brush tops of scones with a bit of extra milk, if desired.
  10. Bake for 10-12 minutes until risen and golden.
  11. Serve immediately, or let cool and store for later use. When ready to serve, reheat in the oven for a few minutes and serve warm.

I whipped up a wasabi-green onion compound butter with a bit of honey and black pepper to serve alongside the scones. Ohh, yes.

*To make self-raising flour, for every 1 cup of all purpose flour, add 1.5 tsp baking powder and 1/2 tsp salt. Whisk well to combine.

**To make buttermilk, for every 1 cup of milk, add 1 Tbsp white vinegar or lemon juice. Stir and let sit for 10 minutes before using.

These are tender and have a nice, earthy, flavour courtesy of the matcha powder.