### TranslatedIngredients: 2 cups All Purpose Flour (Maida),1 teaspoon Baking powder,2 teaspoon Sugar,1/2 teaspoon Salt,1/4 teaspoon Baking soda,1 Butter (unsalted) - stick,1 cup Parmesan cheese,1/2 cup Mixed Herbs (Dried),1/4 cup Fresh cream,1/4 cup Milk,1 Whole Egg ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 8 ### Cuisine: Continental ### Course: World Breakfast ### Diet: Eggetarian ### TranslatedInstructions: To begin making Parmesan And Fresh Herbs Savoury Scones, first set your oven to preheat at 180 degrees C. Place the oven rack to the lower-middle position. Line a baking sheet with parchment paper and set it aside for later use.In a medium bowl, mix the flour, baking powder, sugar, salt and baking soda. Grate 1/3rd of the solid cold butter using large holes of a grater into the flour mixture. Toss the flour to coat the grated butter. Repeat the process until the butter is completed grated. Then work the butter and flour well together. Mix in the cheese and fresh herbs. Stir well.In a small bowl, mix the heavy cream, milk and egg with a fork until smooth.Pour the egg mixture into the dry ingredients. Stir with a fork until large dough clumps form. Then, using your hands, press the dough to the sides of the bowl and gather it together to form a ball. Do not add any additional cream or water at this stage, and simply continue to press so the dough will come together.Place the dough on a lightly floured surface and pat it into a circle of 3/4 inch thickness and 7 inch diameter. Use a knife and cut the dough into 8 wedges.Arrange them on the lined baking sheet, an inch apart. Place the tray in the oven to bake for 15 to 17 minutes or until the scones turn golden on top.When baked through, remove the sheet form the oven and place the scones on a rack to cool.Serve Parmesan And Fresh Herbs Savoury Scones warm, with a dab of butter and Egg White Omelette with Spinach for breakfast, or as a tea time snack with masala chai.