Before starting, slice the butter into 1-inch cubes and place it in the fridge or freezer while you prepare the rest of the ingredients. See notes

Place the flour, matcha, sugar, baking powder, and salt in a large bowl and mix to combine. 

Add the cold cubed butter to the food processor, and pulse the food processor until you get a very coarse meal with pea-size bits of butter.

Transfer the butter-flour mixture to a large bowl, and add the coconut milk. Using a wooden spoon, carefully mix until it begins to form a dough. Make sure to not over mix.

Once it starts to come together, use your hands to fold the dough over itself and lightly press it into itself. Continue to do this until you get a fairly cohesive dough. Do not overwork it.

Transfer the dough to a lightly floured work surface and gently pat or roll the dough into a rough 4-inch rectangle. Using your bench scraper, fold the dough in thirds, rotate it 90 degrees, and with a rolling pin, gently roll it out into a 4-inch rectangle again. When rolling it out, do not roll it completely flat, just enough to form a rectangle. This is how you create flakey layers. Repeat this step one more time. If at any time the dough feels sticky, add a little bit more flour.

After you shape it into a rectangle, fold it into thirds once more, and gently pat it into a rectangle again. This is your final shape.

Cut the dough into 6 squares with a sharp knife. (You may need to wipe off your knife between slices if the dough is sticky.) Place them on a baking sheet lined with parchment paper, leaving space about 1-inch apart. 

Place the dough slices in the freezer for 30 minutes and preheat the oven to 375° Fahrenheit.

Bake the scones for 18 to 20 minutes, until the centers are set and the bottoms are slightly golden. Remove from the oven and allow the scones to let cool on the tray for 5 mins before transferring to a wire rack to cool further.

Using an electric hand mixer or stand mixer, whip the coconut cream, vegan cream cheese, and powdered sugar until well combined. Taste and adjust if needed.

Serve right away with your scones or keep refrigerated in an air-tight container for about 1 week. Enjoy!