Sift the 〇 ingredients together in a bowl. Chill the butter in the fridge until just before you use it.
Preheat the oven to 355F/180C.
Chop the white chocolate and leave in the fridge.
Add the well-chilled butter to the sifted 〇 and cut the butter with a dough cutter or bench scraper until the butter is pea sized (small pieces).
Using your palms, rub the butter into the flour until the mixture resembles powdered cheese.
If you have a food processor, it is much easier. Instead of two steps, it is just one. Mix the sifted 〇 and the well-chilled butter in the food processor.
Make a well in the centre of the dry ingredients. Drop an egg yolk and add milk. Mix with a dough cutter in a cutting motion until the mixture begins to hold together. Then add the chopped chocolate.
Using your palms, shape the dough into a ball, do not knead, just use a pushing motion towards the bowl. Wrap the dough with plastic wrap and rest in the fridge for about 1 hour.
Turn the dough onto a surface lightly floured with strong flour. Roll out to 2.5 cm thick with a rolling pin and cut into 9 pieces with a knife or round cutter.
Bake in an oven preheated to 355F/180C for about 20 minutes. Transfer to a wire rack to cool.
Place the white chocolate in a heatproof bowl over a sauce pan half-filled with simmering water. Stir until the chocolate melts and is smooth. Now drizzle spoonfuls of melted chocolate on top of the scones. Done.
It is also nice without chocolate. Eat as soon as possible once out of oven!
Crispy outside and fluffy inside! Very yummy!!
If you use a round cutter, it will be like this picture. Makes about 7 scones.
Story Behind this Recipe
For those who love matcha and white chocolate.
Scones become stale quickly, so I recommend keeping in the freezer if you don’t intend to eat them straight away. When you are ready to eat them, just defrost at room temperature. If you don’t decorate with white chocolate on top, it is also nice to toast lightly.