Place the dry ingredients into a large bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs.
Make a well in the centre and pour in the kefir and honey. Stir with a round bladed knife from the inside to the outside until the ingredients are just combined and form a dough.
Marvel at the green dough. It won't be as green once it comes out of the oven.
Roll out on a floured surface to about ¾" (2cm) thick, then cut into rounds with a 2 ½" (6cm) cutter. Combine the leftover bits, re-roll and cut again until the dough has all been used.
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.
Place onto a cooling rack. Enjoy at least one whilst they are still warm.
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.You can substitute 2 ½ tsp of baking powder for the cream of tartar and bicarbonate of soda.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.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.