In a large mixing bowl, sift flour, xanthan gum (if necessary), matcha, baking powder, baking soda, salt, and granulated sugar. Whisk to combine.

Add the pieces of cold butter to the bowl and rub the pieces together with the flour. Keep rubbing the pieces to combine with the flour until you are left with a fine breadcrumb looking mix.

Mix together the mix and the egg.

Create a well in the middle of the dry ingredients and pour in the milk/egg mixture. Add in the white chocolate chips.

Use a fork to gently mix the dry and liquid ingredients together until it starts to combine. Get your hands in there and help to combine the ingredients.

Pour the dough out onto a lightly floured surface an press it together until it forms a solid, consistent dough. Try not to over knead the dough. It should look a bit messy but hold together.

Place the dough onto a piece of plastic wrap and press the dough into a disc shape that is about 1 inch tall.

Wrap the dough in the plastic wrap and put in the freezer for about 15 minutes to chill. The chilled dough will spread less while baking so don't skip this step!

Preheat the over to 400°F with the fan (convection). Prepare a baking sheet with a silicone baking mat or parchment paper.

Once firm, take the dough from the freezer and remove the plastic wrap. Use a lightly floured bench scraper or a knife to cut the dough in half and then cut into 3 or 4 equal size pieces per half (3 pieces for larger scones, 4 pieces for smaller). Remove the dough from the freezer, unwrap it, sprinkle the top with about 1 teaspoonful additional flour and spread out over the top of the disk.

Arrange the triangles on the prepared baking sheet, keeping a few inches distance between them.

Use a pasty brush to bush the tops of the scones with milk.

Bake scones on the center rack of the oven for about 15-20 minutes. The scones should be have puffed up, be lightly golden (a little more browned on the edges) and smell delicious!

Remove the scones from the oven and leave them to cool/firm up on the baking sheet for at least 10 minutes prior to serving.

You can now drizzle a glaze on top or serve as is.