These savory scones are terrific with any of the soup recipes included in Little Black Book - or on their own with a lovely cup of tea.
Whisk or sift together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together the Greek yogurt and egg, then put in the fridge until you're ready for it.
Cut the butter into the flour mixture until it resembles wet sand. Stir in the cold yogurt/egg mixture. The dough is meant to be crumbly, but if it won't come together at all, sprinkle with one tablespoon of cold milk and stir again. If it still won't come together, sprinkle with one more tablespoon of cold milk.
Fold in half the grated Parmesan, all of the cheddar, and all of the chives. Turn onto a lightly floured surface and form into a ball of dough, and then into a round disk, about 3/4-inch thick by 9 inches in diameter.
Wrap in plastic and refrigerate for at least two hours.
Preheat the oven to 375 degrees (F) and line a cookie sheet with parchment paper.
Cut the disk into 12 wedges. Put 1 tablespoon cold milk in a small dish and brush top of each scone with milk. Then sprinkle with remaining Parmesan cheese.
Bake about two inches apart until golden brown, about 20 minutes.
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