| SERVINGS | PREPARATION | COOK TIME | TOTAL TIME |
| 6 | 10 min | 25 min | 35 min |
INGREDIENTS
- 2 cups all-purpose flour, plus more for dusting
- 1 tbsp baking powder
- 2 ½ tsp Sipology’s matcha, your flavour of preference
- 2 tsp sugar
- 1 tsp kosher salt
- 4 tbsp cold unsalted butter, cut into ½ inch cubes
- ¾ cup cranberries, frozen
- ¼ cup milk of choice
- ¾ cup heavy cream
- Optional: Demerara or turbinado sugar, to taste
DIRECTIONS
- Adjust oven rack to lower-middle position and preheat to 400°F. Sift flour and matcha into a medium bowl. Then whisk in baking powder, sugar, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal. Add cranberries and toss to combine, then stir in milk and cream to form a soft dough.
- Turn onto a lightly floured surface and pat into a 7-inch round. Cut into 6 wedges with a chef’s knife, sprinkle generously with demerara or turbinado sugar if desired, and arrange on a parchment-lined half-sheet pan. Bake until puffed and golden, about 25 minutes.
