Prepare the dough:

• Combine flour, sugar, baking powder, matcha powder, and salt in a large mixing bowl.
  
• Add the craisins and walnuts.
  
• Stir again to combine.
  
• Pour the heavy cream and add vanilla into the dry mixture. Use a sturdy spatula to stir into a shaggy dough
  
• Use a sturdy spatula to stir into a shaggy dough. Add more cream, one tablespoon at a time if the dough is too dry and won't come together. The dough should be cohesive enough but not too wet and sticky
  
• Sprinkle some flour on your work surface and transfer the dough onto the floured surface. Flour your hands and a rolling pin.
  
• First, use your hands to pat (don't knead) the dough into a rough rectangle with the long side near you.
  
• Fold the two sides over to meet at the center.
  
• Then rotate the dough by 90 degrees, so the long side is near you again.
  
• Use a rolling pin to roll it out into a rectangle again. Fold the two sides over to meet at the center again, rotate 90 degrees and roll it out into a rectangle again. Do this one more time, so you do a total of 3 of this folding
  
• After the last folding, you don't need to roll it out into a rectangle,pat the dough to shape into a roughly 7-inch round.
  

Chill the dough before cutting:

• Transfer to a baking sheet lined with parchment paper
  
• It's hard to have a clean cut when the dough is sticky. Put the baking sheet in the freezer for 30 minutes. I use a serrated knife (bread knife) and cut in a sawing motion to cut into 8 wedges. It's easier to get a clean cut when the dough is cold.
  
• Pull the wedges about 1/2 inch apart from each other. Brush with some heavy cream on top
  
• Sprinkle with some turbinado sugar on top
  

Chill the dough before baking: (for a good rise):

• I highly recommend chilling the dough again for a taller rise. Place the dough in the freezer for 30 minutes.
• 15 minutes before the end of freezing time, preheat the oven to 375 F (190 C) for conventional oven, 350 F (180 C) for convection oven
• See notes for make and bake later

Baking:

• Bake in the preheated oven for 20-25 minutes. Rotate the pan halfway through baking. Bake until the top and the bottom of the scones are golden brown. Let the scones cool down on the pan for 5 minutes
  

Serve:

• Serve the scones warm. They are best served on the same day if possible, but these scones are so good that they stay tender for 3 days in an air-tight container at room temperature. If you want slightly crisp scones on the outside, simply reheat them

How to reheat scones: