Preheat and prep the add-ins

• Preheat the oven to 220 °C (425 °F).
• Grate the garlic, chop the parsley and dill, and slice the green onions, discarding any sad parts.

Mix the dry ingredients

• Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl.

Grate in the cold butter

• Dunk the cold butter in the flour and grate it into the dry mixture.
• Toss with a fork until the butter is coated and evenly distributed.

Add the add-ins and buttermilk

• Stir in the pecorino, green onion, half the garlic and half the parsley.
• Pour in the buttermilk and mix with a fork until the dough starts to come together.

Shape and cut the scones

• Turn the dough out onto the counter and knead a couple of times, folding it over itself in layers.
• Pat into a rectangle and cut into squares.
• Place on a baking tray.

Egg wash and bake

• Brush the tops with the beaten egg.
• Bake for 15 minutes until golden.

Make the garlic butter

• Melt the butter in a pan with the remaining garlic and a little salt.
• Add the remaining parsley at the very end, then let the butter cool slightly.

Brush and serve

• Brush the hot scones generously with the garlic butter.
• Serve warm.