Special gear: a pastry brush

Line a baking sheet with parchment paper and situation aside. Combine the flour, sugar, matcha, baking powder and 1 teaspoon salt in a dapper bowl and lunge until evenly mixed. Add the chilled butter and rub it into the flour along with your fingers until it resembles a coarse meal. Combine the chives and tarragon in a little bowl, then scoop out and reserve 1 tablespoon of the herbs in one other bowl. Sprinkle the last herbs in the flour combination and toss until evenly integrated.

Gain a effectively in the heart of the flour combination, then pour in the cream. The employ of a fork, trudge until the dough lawful comes collectively (this could be wet and sticky). Transfer the dough to effectively-floured work surface and, using effectively-floured palms, pat into a 9-by-6-crawl rectangle, about three/four-crawl thick. The employ of a dapper knife, halve the rectangle lengthwise, then slit crosswise into thirds, developing six three-by-three-crawl squares. Halve every square diagonally to win 12 triangles, then transfer the total triangles to the tantalizing baking sheet and house aside evenly. Freeze for 1 hour to agency up.

In the intervening time, in a little bowl, add the room temperature butter, pepper and the last 1/four teaspoon salt. Add the reserved herbs and trudge to mix. Position aside. 

Preheat the oven to 400 levels F.

The employ of a pastry brush, dust off any excess flour connected to the scones, then brush the tops of the scones with cream. Bake the scones until puffed and golden brown on top, 20 to 25 minutes. Transfer the scones to a wire rack and let frigid for 10 minutes, then serve warm with the herb butter on the side.