White Chocolate and Lemon Peel Scones & Dark Matcha Scones - flour

Method

• Combine the * butter and milk in a heatproof container and microwave for 40 to 50 seconds at 600 W. Even if the butter is not fully melted, it will melt when you mix, so don't over-cook.
• I used white chocolate chips and chopped peels.
• If either one is too big, chop them up a bit.
• Preheat the oven to 375F/190C.
• Combine the cake flour, sugar, baking powder, and salt in a bowl and mix together with a rubber spatula.
• Add butter and milk from Step 1 to the flour and mix together lightly.
• Add the white chocolate chips and peel while the dough is still floury, and mix together.
• When it has come together, take out the dough onto a piece of kitchen parchment paper, and form into a circle about 1.5 to 2 cm thick.
• Cut into 8 pieces on the paper, and push the pieces apart to make space in between them.
• Bake in the preheated oven for 10 to 15 minutes.
• Cool on a rack.
• To make the matcha scones: Use 145 g of cake flour, 40 g sugar, 10 g matcha, 3 g baking powder, 1 pinch of salt, 60 g milk, 35 g butter, 40 g chocolate chips, and 25 g walnuts.