Christmas Special: Green Tea and Cranberry Scones

Written on 02/01/2014


I sincerely apologise for my disappearance over the past three months! Busy is just not a good enough excuse.

I’m sorry my friends 😦 For the remaining two months of holiday, I promise that I’ll post at least one blog per week! If I forget, please ‘kindly’ remind me 🙂 What happened to the past month of holiday?! Well, I returned to my hometown, Hong Kong, and have been working Mon-Fri 9am-6pm as an intern. The remaining precious hours of the day and weekends were mainly spent on meeting all my relatives, some of whom I have no idea how I’m related to, spending time with some friends and family, church, shopping for Japanese snacks, masks, clothes, socks, watch, phone cases……. OH and most importantly, knitting a scarf for my grandma 🙂 Earlier last year I spent a whole month and some late nights knitting a scarf for my bf using thin yarn and 4.5mm needles (google it). I was determined not to knit such thin yarn again. However, towards the end of 2013, I wanted to make/buy my grandma a present for her 81st birthday. I think I know her well enough that she would prefer hand-made pressie by her granddaughter. As it is winter in HK, I decided to make her a scarf to keep her warm and cosy 🙂 It was towards the end of Nov when this idea popped out of my mind and my grandma’s birthday was mid-Dec, meaning I only had half a month to knit her the scarf. I lost even more time as my whole family came over to NZ for a holiday and afterwards I also had my internship while in HK. For these reasons, I should have chosen to use thick yarns, which would let me finish knitting in just a few days. However, I wanted the best for my grandma and a scarf with big gaps wouldn’t keep her warm enough. Hence, despite my past experience, I chose the thin yarn… and of coz, I still haven’t finished knitting. This is also the main reason/excuse why I haven’t been baking for the past month.

YET, I still managed to squeeze out a couple of hours to do some baking for my colleagues as a goodbye and thank you present. I decided to make scones and wanted them to look ‘Christmastie’, so I thought of the combination of green tea and cranberry. Green and red = Christmas! The last time I made scones was at least 3-4 years ago at my friend’s house. That ended up being a bit of a disaster. Hence, I made a trial batch on Christmas Day and gave some to my godmother as a ‘Christmas present’ and used her as guinea pig haha. Her feedback was: too small, too dry, not good enough. Of coz, she said it in a more gentle way to avoid hurting my feeling. I took note of her advice and made some adjustments to the recipe. And ooh la laaaaaa, they turned out beautifully – crunchy outside and fluffy inside. Let’s not talk about how good they smell haha, words are inadequate to explain the goodness. Make it yourself and you will know what I mean 🙂

Green Tea and Raspberry Scones

Difficulty level: beginner

Ingredients (Make 10-11 scones):


– 2 cups/225g self-rising flour
– 4 tsp green tea powder
– 40g dried cranberry
– Pinch of salt
– 80g cold unsalted butter
– 35g white sugar
– 130ml milk 1 beaten egg



1. Preheat oven to 180C.
2. Sift and mix flour, salt and green tea powder in a bowl.
3. Cut the cold unsalted butter into cubs, then add to the mixture and rub through it until the mixture turns into crumble-like texture.
4. Add 3/4 beaten egg, sugar and milk and mix until a dough is formed. Don’t over mix!!
5. Add the dried cranberry to the dough.
6. Knead the dough on a surface powdered with flour and roll the dough until thickness is about 2cm thick.
7. Use a round cutter or a knife to cut out 4cm diameter rounds in the dough. Place rounds on lightly greased baking tray.
8. Gather and lightly knead together the rest of the dough and cut out more rounds. Repeat this process until all the dough is used up.
9. Brush the tops of the rounds with the remaining beaten egg.
10. Bake about 15 minutes or until dough has risen and are golden. Test with a toothpick and if it comes out clean, then it is done!
11. Serve them immediately with jam and clotted cream or leave them on a cooling rack until they have completely cooled down before storing them in an air-tight container. Reheat them in the oven before serving!