Matcha and Kefir Scones

Matcha and Kefir Scones
I’ve given these these scones an Asian edge by adding ceremonial grade matcha and adding Kefir to make them light and fluffy rather than buttermilk. I’ve used sprouted whole wheat flour but you could use any type of flour including gluten free but might need a little more or less kefir to bind. Kefir is fermented milk, often eaten in Central Asia and a potent probiotic.
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Matcha and Kefir Scones


  1. 225g Rude Health sprouted whole wheat flour
  2. 10g baking powder
  3. 75g unsalted butter, at room temperature
  4. 35g caster sugar
  5. 1 tsp Matcha powder
  6. 1 large egg
  7. 2 or 3 tbsp of kefir

How to make

  1. For the scones, preheat the oven to 190C/ 375f/ Gas mark 5.
  2. Mix the flour and baking powder, and then rub in the butter with your fingertips until it resembles breadcrumbs. This can be done in a food processor and quickly blitz together.
  3. Stir in the sugar and matcha until fully mixed through.
  4. Whisk together the egg and kefir and then carefully mix with the flour mix, until just bound together. Do not over mix - the dough should be soft but not sticky. If too dry, add a little more kefir a tbsp at a time
  5. Roll out until about 2.5cm thick and cut with a cookie cutter.
  6. Brush with a little extra egg or kefir to glaze
  7. Arrange on a lined tray and bake for 8 - 10 min until lightly golden at the edges.

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