When I prepared the dough for apple scones, I set aside part of the butter-flour mixture (with no apples) in a bag and froze. Chilled dough with Parmesan risen much better and scones were golden and had a beautiful smell.

2 cups flour
1 tbsp sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, cold
1/4 cup Parmesan,  grated
1/4 cup sliced green onions
1/2 cup milk

Preheat oven to 425 degrees.

Measure flour, sugar, baking powder, soda, and salt into large bowl. Cut in butter until crumbly. Add Parmesan, green onion and milk. Stir to form soft dough.

Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.

Brush tops with milk; Score each top into six pie-shaped wedges.

Bake for 15 minutes or until browned and risen.