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    We source the finest single-estate teas and create unique hand-crafted blends at our Edinburgh tea factory in the historic port of Leith.

    All our teas are packed by hand into either recyclable caddies and boxes with plastic free inners, or resealable stand-up pouches.

    All our teas are loose leaf and many in our range are also available in bio-degradable pyramid teabags

    We offer an extensive range of the highest quality premium teas, both single estates sourced from tea growing regions around the world and exquisite flavoured blends made by hand in our factory in Edinburgh. 

    Matcha and Banana Scones

    I was inspired to try making scones again after enjoying some home-made scones and tea with my mum in her back garden.  They are really quick and easy to make and are the ideal accompaniment to tea.  This recipe is also sugar free so a good snack to have if you are avoiding excess sugar.  Serve with butter or clotted cream with a nice afternoon tea like Kenilworth Ceylon or the 1903 Blend.  

    I'm not a professional cook so if you have any ideas or improvements, please get in touch and let me know.

    Esther

    Ingredients

    PekoeTea Edinburgh Matcha Banana Scones

    250g Self Raising Flour

    2 tsp PekoeTea Cooking Matcha

    2 tsp Baking Powder

    55g Butter (or vegan alternative)

    2 Ripe Bananas

    1.5 tsp Vanilla Essence

    1tbsp milk (for dusting on top - optional) 

    Equipment

    Baking Sheet, Greaseproof Paper, Rolling Pin, Round Pastry Cutter, Pastry Brush, Mixing Bowl, Food Processor

    Method

    Pre-heat you oven to 200 degrees celsius

    Add the Flour, Matcha, Baking power and butter to a food processor and blitz until the mixture resembles fine bread crumbs in texture.  Transfer to a mixing bowl.

    Mash up the bananas then add them to the mixing bowl along with the vanilla essence.  Mix together with a palette knife to form a dough and turn the dough out onto a floured surface.  Lightly knead the dough and roll out to form an approximate circle about 2-3cm thick.

    Line a baking sheet with grease proof paper.

    Using a pastry cutter cut out circles in the dough and transfer them onto the lined baking sheet

    Continue to gather up the left over dough and re-roll to make extra circles until all the dough is used up.  Brush each of the circles with a little milk

    Bake in the oven for 10-15mins until risen and slightly light golden.

    Enjoy them while they're fresh.