4 1/4 cup all purpose flour
1/4 cup sugar, plus additional for sprinling
2 tablespoon baking powder
2 teasponns kosher salt
3/4 pound cold unsalted butter, shreaded or diced
4 extr large eggs, lightly beaten
1 teablespoon Matcha powder
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1. Preheat the owen to 400 degree F.
2. Using a cheese grater, grate the butter and place in the freezer. This keeps the butter cold and allows layers to form later in the dough.
3. Mix 4 cups of flour, 1/4 cup sugar, the baking powder, matcha powder, and salt. Add the cold butter and mix until the flour is the size of peas. In a separate bowl combine the eggs and heavy cream, make a well in the flour and pour into the flour and butter mixture. Mix until just blended, do not over mix, you want the dough to be light and airy. The dough should look lumpy. Dump out onto a well-floured surface and knead 5 or 6 times, do not over mix. Fold the dough top down, then each side in, then bottom up so that layers begin to form, refrigerate for 5 minutes. It is important to keep everything as cold as possible, this makes the layers light and fluffy.
4. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. Fold the dough again, fold top down, then each side in, then bottom up. Roll out again. Spread out the fruit evenly then roll dough into a log. Cut the log into four sections. Pat down each section into squares then cut into fours. Log should yield 16 scones.
5. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes.