Matcha scones:

Cup of Yum
1. Preheat the oven to 400°F/204°C.
2. Line a baking tray with parchment paper. Set aside.
3. In a food processor, add in the butter, all-purpose flour, sifted matcha powder, baking powder and sugar.
4. Pulse intermittently until the mixture becomes sandy or mealy, like coarse bread crumbs.
5. Gradually add in the heavy cream while pulsing a few times, just until the dough starts to form. Don't over mix the dough or it will become tough.
6. Dump the mixture onto your work surface or a large piece of parchment paper and gently shape into a square, about ½ inch thick.
7. Use a sharp knife to cut into 4 triangles (on the diagonal) and place onto the lined baking tray.
8. Place into the freezer for 15-20 minutes to chill.
9. Remove from the freezer and brush the tops of the scones with 1 tablespoon reserved heavy cream. Add a few flaked almonds and sprinkle the tops with sugar (if you wish).
10. Bake for 15-17 minutes at 400°F/204°C until lightly golden. If your oven runs hot, cover with a piece of aluminum foil over top.
11. Remove from oven and cool completely before drizzling with bergamot glaze.

Bergamot Glaze:

1. Combine all ingredients into a small bowl and mix until there are no lumps.
2. Drizzle the tops of the scones with the glaze and let it set before serving.