Sift all dry ingredients, Pastry Flour, Matcha, Granulated Sugar, Baking Powder, Salt (marked as ★) together. Cut the Butter to small pieces and chill until ready to use.

Rub into the dry. Butter should be small flat pieces about half inches in size. Pinch and scrubbing using your finger. Do not order work. Additional Note: Flakyness comes from the rough uneven butter pieces. Do not melt butter with your body temp.

Add Heavy Cream, Egg Yolk to the dry ingredient prepared in step 1 (marked as ☆), and butter mixture. Use a rubber spatula to mix, only to foam partially.

Add chocolate chips. The dough should look dry parts. Dump onto a flat surface and foam in one. Wrap in plastic. Rolled out about 1” thickness. About 6-7”diameter. Rest the dough in the refrigerator at least to 3 hours. Additional Note: Do not Knead.

Cut into 6 pieces. Brush heavy cream on top. Bake at 375F for about 20min. Bouncy at touch. I suggest you consume this scone within the same day to unto the next day. I like toasting when the baked scone is already cold or having it next day.