Green tea and orange scones with rhubarb compote

Babiche Martens

If the plan on a special family morning or afternoon tea then you can’t go past scones — loved by all generations. The key for soft and light scones is to handle them as little as possible.

In today’s recipe, I have added matcha green tea powder — vibrant in colour and subtle in flavour. A little sprinkled on the cream to finish is spectacular and will get everyone guessing. You will find it at speciality tea shops or Japanese supermarkets.

For the compote

2 cups	Rhubarb, chopped (Main)
1	Orange, zest and juice only
¼ cup	Brown sugar

For the scones

3 cups	Plain flour
6 tsp	Baking powder
2 tsp	Matcha (green tea) powder (Main)
¼ cup	Brown sugar
100 g	Butter, cut into cubes
150 g	Sour cream
1	Orange, zest only
1	Lime, zest only
1 cup	Milk
1 bowl	Whipped cream, to serve

Directions

1. To make the compote, into a medium-sized pot place the rhubarb, orange and sugar. Slowly bring to a simmer for 10 minutes until completely softened.
2. Preheat oven to 210C. Dust a baking tray lightly with flour.
3. Into a large bowl sift the flour, baking powder, and tea powder, add the sugar then combine.
4. Tip in the butter and rub it into the flour until it resembles fine bread crumbs.
5. Add the sour cream, zests and milk and mix gently to form the dough. Tip on to a lightly floured bench. Push it out with your palms until 2cm thick.
6. Using a cutter 3cm in diameter, press out your scones and place on to the baking tray. Put into the oven for 15 minutes until cooked and slightly coloured. Remove and cool.
7. Serve fresh with rhubarb compote and whipped cream and a sprinkle of tea powder.

More simple but special family recipes from Angela

• Open salmon and herb omelette
• Oven-roasted mushrooms on toast