Set oven to 200℃/400℉/Gas6.
Place onto a greased baking tray and brush with milk. Bake for 12-15 minutes or until the scones are golden and the bases sound hollow when tapped.
Best eaten on the day they are made. Or can be frozen once cooled.
You could of course leave out the matcha if you really don't like the idea, but it would be a shame.
These scones don't rise as well as ordinary scones due to the bran in the wholemeal flour, but they are still light and delicious.