3 cups self-raising flour
1 tablespoon matcha powder
2 teaspoons Natvia 100% natural sweetener
80g chilled butter, chopped
1 cup milk
Preheat oven to 200C (180C fan forced). Line a baking tray with baking paper. Sift the flour, matcha powder and a pinch of salt into a bowl. Stir through Natvia. Add butter and rub in with your fingertips until mixture resembles breadcrumbs.
Add 1 cup of the milk and using a butter knife, mix quickly to combine, adding a little extra milk if need be. Turn out onto a lightly floured surface and knead gently until smooth.
Pat dough into a 2cm thick round. Using a 5cm round cutter, cut out 12 rounds. Press dough together and cut out a further 6 rounds. Place scones onto prepared tray, 1cm apart.
Brush tops with a little extra milk and bake for 18-20 min or until golden brown and well risen. Transfer to a wire rack. Serve with sugar-free jam and natural yogurt.