Make butter garlic mixture by sautéing minced garlic and 10g of butter. Set aside until mixture is cool.

Sieve flour, baking powder and salt in a bowl. Add in sugar and mix until even.

Cut in 75g cold unsalted butter into the flour. Rub till butter is pea-sized, similar to making pie dough. Make sure to work quickly so that butter doesn’t melt.

Combine egg yolk and milk together, then add it to butter-flour mixture. Mix slightly then add dried parsley and cooled garlic, and mix till incorporated.

Shape the dough into a big square (you can eyeball.. about 1cm thick), and store in the fridge for 30 minutes to firm up.

Cut the dough into 9 smaller squares. Optional: you can brush the scones with some milk and sprinkle more herbs on top. Bake at 180 deg celsius for 20-25 minutes.