INGREDIENTS

• Matcha Pumpkin Scones
• • 2 cups all-purpose flour
• • ¾ cup light brown sugar
• • 1 ½ tsp Aiya Culinary Grade Matcha
• • 1 tsp ground cinnamon
• • ½ tsp ground ginger
• • ¼ tsp ground nutmeg
• • 1 tsp baking powder
• • ½ tsp baking soda
• • ¼ tsp salt
• • ½ cup unsalted butter, cold & cubed
• • ½ cup pumpkin puree
• • ¼ cup heavy cream
• • 1 large egg
• • 1 tsp pure vanilla extract
• Vanilla Glaze
• • 1 cup powdered sugar
• • 1 Tbsp heavy cream
• • 1 tsp pure vanilla extract
• Pumpkin Glaze
• • ½ cup powdered sugar
• • ½ tsp pumpkin puree
• • 1 tsp heavy cream
• • ½ tsp pure vanilla extract

DIRECTIONS

• Matcha Pumpkin Scones
• 1. Preheat oven to 375°F. In a large mixing bowl add flour, brown sugar, Matcha, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Stir until well combined.
• 2. Add the cubed butter and work into the flour mixture until a pea sized crumb mixture is formed.
• 3. In a separate mixing bowl add the pumpkin puree, cream, egg & vanilla. whisk until smooth.
• 4. Add the wet ingredients to the dry ingredients and stir until the dough comes together.
• 5. Roll out onto a floured surface and cut into desired shapes. Bake until puffed and golden, about 12-15 minutes. Let cool while you make the glazes.
• Vanilla Glaze
• 1. Add all ingredients into a mixing bowl and whisk until a smooth glaze forms. If glaze appears runny, add a touch more sugar. If glaze appears thick, add a touch more milk. Set aside until ready to use.
• Pumpkin Glaze
• 1. Add all ingredients into a mixing bowl and whisk until a smooth glaze forms. If glaze appears runny, add a touch more sugar. If glaze appears thick, add a touch more milk.
• 2. Once the scones have cooled, begin with a thick coating of the vanilla glaze. Let set. Finish by drizzling the pumpkin glaze.