“May you have all the happiness and luck that life can hold—and at the end of your rainbows, may you find a pot of gold.”
—OLD IRISH BLESSING
Matcha-Currant Scones
Makes approximately 15
Flavored by matcha and dried currants, this tea-infused, shamrock-shaped scone is equally delicious and festive to serve for a St. Patrick’s Day teatime celebration.
2½ cups all-purpose flour*
⅓ cup granulated sugar
1 tablespoon baking powder
1 tablespoon finely ground matcha green tea**
½ teaspoon fine sea salt
½ cup cold unsalted Irish butter, cubed
⅓ cup dried currants
½ cup cold heavy whipping cream
¼ cup whole milk
1 large egg, separated and divided
1 teaspoon vanilla extract
¼ teaspoon lemon extract
Garnish: granulated sugar
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, matcha, and salt. Using a pastry blender, cut in butter until it resembles coarse crumbs. Stir in currants.
• In a small bowl, whisk together cream, milk, egg yolk, vanilla extract, and lemon extract. Add cream mixture to flour mixture, stirring until a dry, shaggy dough begins to form. Working gently, bring mixture together in bowl with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to
