Finely chop the green tea. Using a food processor makes this really easy.
Use any kind of amanatto that you like. This time I used a mix of different kinds.
Add the A ingredients for the scone dough to the food processor and process until smooth. Then add the B ingredients and process again, lightly. The dough should still be floury.
Then transfer the dough to a bowl, add the green tea and amanatto, and mix.
Mix until it looks like the dough in the photo. There should still be some flour visible in the dough.
Place the dough on a floured surface. Roll the dough out and fold it into thirds. Repeat this step 3 times.
Roll the dough out to a thickness of 2.5 cm and cut it out. This time I simply cut the dough with a knife.
Brush the surface of the scones with milk. Bake for 15-20 minutes in an oven preheated to 200ºC.
When the scones are a nice golden brown color, they are done.
They'll be crunchy on the outside and soft on the inside, with bits of amanatto peaking out.
Story Behind this Recipe
The amanatto I bought and was planning to add to bread dough was about to expire...I felt like eating scones, so I mixed in the amanatto and made these. These Japanese-style scones turned out to be just the right flavor combination for me.
For details on how to make scones, please refer to this recipe: My Scones Recipe ID: 410121