Wakoucha Scones


Wakoucha Scones


Working in the food industry, Evonne is no stranger to the delicious range of savoury, sweet desserts and her instagram @greatescape_v is proof. Passionate in baking since young, cooking up mouth-watering dishes is her regular self-care activity now. Her recipes are classic, bursting with flavours and depth, always adding a special touch. Check out her specially-crafted series One Day Meals: from the matcha spread on your morning toasties to the café-style matcha dishes with a slight twist on a popular dessert for after dinner.

"It is the feeling of satisfaction after seeing the result of my hard work that gets me."

Evonne / @greatescape_v

Instagram: greatescape_v

INTERVIEW WITH @greatescape_v

The mix of savoury and sweet dishes in your Instagram looks stunning! When did your passion for food begin?
I grew up surrounded by many varieties of food as my family and relatives work in the food industry. My favourite memory is when my dad would bring me to the international food trade exhibitions and visit the production plants whenever he had an overseas business trip. I also enjoy watching cooking shows since I was young, it inspired me to craft things with my own hands. It is the feeling of satisfaction after seeing the result of my hard work that gets me.
What's your biggest challenge in creating these mouth-watering recipes?
Usually, I would draw and write down the ideas before making any dishes. However, sometimes the food may not turn out like how I wanted it to taste or look. Even so, I learned to keep trying and not give up. Eventually, it will turn out amazing!
Personal tips for your recipe viewers when working with Matcha recipes.
It was my first time experiencing different types of matcha powder. naturally, it took me a long time to understand and distinguish the differences. Each and every one has it's own distinct flavour profile. You definitely have to try them all as everyone has their own preferences of taste.
What is your inspiration for Wakoucha Scones recipe?
I've been making a lot of jam recently and was wondering what else I could serve it with. My friend suggested that it would go well with scones. I'd never baked scones before, so I decided to try out with RIKKA / Wakoucha powder.
How did you find using RIKKA / Wakoucha in your recipe?
I like the scent of this powder as it is so therapeutic. It's also fun to experiment with different flavours with my baked goods.


Wakoucha Scones
BY @greatescape_v

Serve: 7-8 scones
Prep time: 15 mins
Freezing time: 20-30 mins
Cooking time: 20 mins
Total time: about 1 hr


210g All-purpose flour (sieved)
2tsp RIKKA / Wakoucha powder (sieved)
8g Baking powder (sieved)
50g Sugar (sieved)
A pinch of salt
55g Cold butter (cubed - small)
55ml Cold milk
1 Cold egg
Some Vanilla extract (opt.)
Egg wash

Toppings (or your choice of toppings)

Fruit jam
Fresh fruits
Honey / Maple Syrup
Cream cheese

*Prepare a rolling pin and a 6cm round shape cookie cutter.

Method To Assemble

  1. In a large mixing bowl, combine all-purpose flour, wakoucha powder, baking powder, sugar, and a pinch of salt through a sieve.
  2. Then, rub the cold butter into the dry ingredients with your fingers until the mixture looks crumbly or like bread crumbs.
  3. In another small mixing bowl, whisk together the cold egg, cold milk, and vanilla extract.
  4. Pour half the liquid into the dry ingredients and use a spatula or scraper to combine roughly.
    • (If it’s too dry or the ingredients are not holding together, you could add more liquid as you mix.
    • Do not knead the dough. Just make sure all ingredients come together, and the dough is moist but not wet.)
  5. Wrap the dough with cling film and freeze for 30mins.
  6. Meanwhile, line a baking tray with parchment paper. And preheat the oven to 180 degree Celsius.
  7. Dust the countertop, rolling pin, and cookie cutter with some flour.
  8. After freezing, take out the dough from the freezer.
    • If the dough is too hard to work with, let it rest at room temperature for 2 - 3mins.
  9. Use the rolling pin to roll out the dough to a thickness of 2.5cm. Then use a cookie cutter to cut out the dough.
    • You should get about 4pcs in the first cut.
    • Combine the leftover dough, roll out, and cut again.
  10. Brush the tops of each dough with egg wash and bake for 20mins.
  11. I like to serve them warm, so let them cool on the cooling tray for a few minutes before adding your choice of toppings.

This recipe also works great in the air fryer.

Keep the leftover scones in an air-tight container at room temperature for 3 days or in the fridge for 5 days.
Recommended to reheat with microwave for 20 - 30s before serving.




Start Making Your Wakoucha Scones With RIKKA / Wakoucha Today.