Mix dry ingredients: In a mixing bowl, combine 200g cake flour, 30g white sugar, 12g matcha powder, and 5g baking powder. Stir to mix evenly.

Add butter: Cut 60g butter into small pieces and add it to the dry ingredients. Rub the butter into the flour mixture with your hands until it resembles coarse cornmeal.

Add liquid ingredients: Pour 50g milk and 40g heavy cream into the flour mixture. Use a spatula to mix, then knead by hand until the dough is smooth and not sticky. Divide the dough and shape it into 57g balls.

Chill the dough: Place the dough balls into a container, cover with plastic wrap, and chill in the fridge for 1 hour to firm up, making it easier to handle later.

In another mixing bowl, combine 200g cream cheese and 10g white sugar. Use a spatula to stir until smooth and creamy.

Add 50g pistachio paste and continue mixing until fully incorporated.

Transfer the pistachio cream cheese into a piping bag (or use a small spoon if you don't have one).

Remove the chilled matcha scone dough. Gently press your finger into the center of each scone ball to form a small indentation, shaping them into a small bowl shape.

Pipe or spoon the chilled pistachio cream cheese into the indentation of each scone. Slightly pinch the edges to close the scone.

Sprinkle with a suitable amount of crushed pistachios, then line a baking tray with parchment paper, place the scones on the tray, and chill for another 10 minutes.

Preheat the oven to 160°C. Once heated, bake the scones for 30 minutes.