Houjicha scones with organic fig jam

Sift together the cake flour, bread flour, and baking powder. Place in a food processor with the butter and blend until the mixture has a smooth, sandy texture.

Add the beaten egg to the mixture and continue processing until the dough comes together.

Wrap the dough in plastic wrap, roll it out to a thickness of 2 cm, and refrigerate for 1 hour.

Divide the chilled dough into four equal parts. Layer and roll out the dough three times, then wrap again and refrigerate for another hour.

Roll out the dough to a 2 cm thickness and cut out rounds using a round cutter.

Place the rounds on a baking tray lined with parchment paper, brush the tops with beaten egg, and bake in a preheated oven at 210°C (410°F) for about 15 minutes.

Once baked, fill the scones with fig jam to finish.