Layered buns with herbs and matcha

Ingredients:

• 2 and 1/4 cups of premium flour, plus extra for work
• 2 tablespoons of sugar
• 2 tbsp matcha powder, sifted
• 1 tbsp baking powder
• 1 and 1/4 teaspoons coarse salt
• 145g unsalted butter, chilled and cut into 0.5cm cubes, plus 6 tbsp room temperature, for serving
• 1/3 cup finely chopped fresh chives
• 1 tbsp finely chopped fresh tarragon
• 1 1/4 cups heavy cream, chilled, plus extra for greasing
• 1/4 tsp freshly ground black pepper
• Special equipment: pastry brush

Preparation:

1. Line a baking sheet with parchment paper and set aside. In a large bowl, combine the flour, sugar, matcha, baking powder, and 1 teaspoon of salt and whisk until evenly distributed. Add the chilled butter and rub it into the flour with your fingers until the mixture resembles coarse meal. Combine the chives and tarragon in a small bowl, then transfer 1 tablespoon of the herbs to another bowl. Sprinkle the remaining herbs into the flour mixture and toss to distribute evenly.
2. Make a well in the center of the flour mixture and pour in the cream. Stir with a fork until the dough comes together (it will be wet and sticky). Transfer the dough to a generously floured work surface and, using floured hands, form the dough into a 22 x 15 cm (8 x 6 in) rectangle, about 2 cm (0.7 in) thick. Using a large knife, cut the rectangle in half lengthwise, then cut it crosswise into thirds to create six 7.5 x 7.5 cm (3 x 3 in) squares.
3. Cut each square in half diagonally to make 12 triangles, then evenly distribute the triangles onto the prepared baking sheet. Freeze for 1 hour to set.
4. Meanwhile, in a small bowl, combine room-temperature butter, black pepper, and the remaining 1/4 teaspoon salt. Add the reserved herbs and toss to distribute evenly.
5. Preheat oven to 200°C.
6. Using a pastry brush, brush off any excess flour from the dough, then brush the tops of the scones with cream. Bake the scones until puffed and golden brown on top, 20-25 minutes. Transfer the scones to a wire rack and let cool for 10 minutes, then serve warm with herb butter.