Matcha and cheese scones, a delightful blend of softness and richness, a sweet treat you simply can't resist. (Recipe)

Mix 95g low-gluten flour, 5g matcha powder, 25g white sugar, 1g salt, and 3g baking powder together, sift, and put into a food processor.

Take 50g of unsalted butter directly from the refrigerator, cut it into small pieces and add it.

It is pulverized at high speed into uniform small particles.

Add 20 grams of milk and 30 grams of egg liquid.

It is pulverized at high speed into uniform particles.

Pour it onto parchment paper and gently knead it into a ball with your hands.

Then reshape it into a rectangle.

Cut it in half and stack it up.

Gently flatten it into a rectangle, then cut it in the middle.

Stack them up, repeating the process three times in total.

Finally, roll it out into a uniform sheet 5mm thick.

Freeze for 30 minutes to set.

Once the dough has set, remove it from the oven, cut out shapes using a mold, and place them evenly on a baking tray.

Preheat the oven to 165℃, then bake for 15 minutes. Once baked, remove from the oven and let cool.

Mix 200g of softened cream cheese and 20g of granulated sugar with a spatula until smooth and even.

Take half of the mixture and add 2 grams of matcha powder.

Use a spatula to mix until the color is even.

Add 6 grams of shredded coconut to the other half.

Mix well with a spatula, then transfer to a piping bag for later use.

First, squeeze on a layer of matcha cheese filling.

Squeeze on another layer of plain cheese filling.

Cover with a scone and smooth out the edges.

Matcha cheese scones, done! O(∩_∩)O

The perfect blend of crispness and richness makes every bite feel like opening a blind box on your tongue, full of surprises.

Crispy and fragrant scones, topped with sweet and creamy two-tone cheese, look incredibly tempting.

The refreshing taste of matcha and the rich aroma of cheese burst in your mouth, creating an instant burst of flavor that's like your taste buds dancing wildly.