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Thatched Roof Scones

Submitted by: Phyllis A. England

This was a hit with my 5 testers. They are pleasing to both the eye and the taste buds.

Prep Time: Approx. 45 Minutes
Serving Size: Approx 30

Ingredients

3 Cups of All Purpose Flour
1/2 Cup Sugar
2 Tablespoons Baking Powder
1/2 Teaspoon Salt
3 Tablespoons Creamy Peanut Butter
1 Large Egg
2 Cups of Heavy Cream
1 Cup Genmai Cha
3 Tablespoons milk
Enough Sugar to sprinkle tops lightly.

Directions
Sift first 4 ingredients in a large mixing bowl.
Using impeccably clean hands or rubber catering gloves, rub the Peanut Butter into the flour mixture. Next, make an indentation in the flour.
In a sparate bowl, blend the Egg and Cream with a wisk or a fork. Pour this into the flour mixture. Beat with a fork until totally blended. Carefully fold in the Genmai Cha using a fork until completly blended. Cut wax paper to cover a large cookie sheet or large cutting board. Lightly flour the paper and turn mixture onto it. Pat out and lightly flour top. Cover with another sheet of wax paper and roll to about 1/2'. With a 2' or 2 1/2' cookie cutter or a small glass dipped in flour, cut out rounds and place 1' apart on one or two pan sprayed cookie sheets. Brush tops with milk and sprinkle very lightly with sugar. Bake 20 to 30 mins or until very lightly browned on top. Cool on rack and serve warm or room temperature with Butter, Devonshire Cream, Lemon Curd and Maralade.