Parmesan Garlic Parsley Cream Scones

Steps

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. In a small skillet over medium-low heat, melt 10 g of the butter (about one tenth of it), add the garlic and cook 1 to 2 minutes until fragrant but not browned. Scrape into a small bowl and let cool for 10 minutes.
3. Keep the remaining butter cubes in the fridge while the garlic cools.
4. In a large bowl, whisk together the flour, baking powder, salt, black pepper and thyme.
5. Cut the remaining cold butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-sized pieces.
6. Stir in the parsley, the cooled garlic and 50 g of the Parmesan (about two thirds), saving the remaining third for the tops.
7. In a measuring cup, whisk the egg into the heavy cream. Reserve 2 tablespoons of this egg-cream mixture for brushing, then pour the rest into the bowl and stir with a fork just until a shaggy dough forms.
8. Turn the dough onto a lightly floured counter, knead 3 or 4 times, and divide it in half. Pat each half into a 6-inch round about 1 inch thick and cut each round into 6 wedges, for 12 scones.
9. Set the wedges on the baking sheet 2 inches apart, brush the tops with the reserved egg-cream mixture and sprinkle with the remaining Parmesan.
10. Bake 15 to 18 minutes, until the tops and edges are deep golden and a toothpick in the center of a scone comes out clean.
11. Cool on a rack for at least 10 minutes and serve warm.