> 2 1/2 cups all-purpose flour
> 1 tbsp baking powder
> 3/4 tsp salt
> 1 stick (1/2 cup) cold unsalted butter
> 1/2 cup low-fat milk
> 3/4 cup shredded Cheddar cheese
> 1/2 cup finely chopped green onions, plus more to garnish
> 1/4 cup chopped parsley and dill, plus more to garnish
> 2 large eggs, divided
Preheat oven to 400°F. Line a 13x18-inch baking sheet with parchment. In a large bowl, combine the flour, baking powder, and salt. Cut the butter into small cubes. Using a fork, mash the butter into the flour mixture until crumbly.
To bowl, add the milk, cheese, green onions, herbs, and 1 egg. Using a spatula, stir together until a soft dough forms. You may need to finish mixing with hands.
Knead dough a few times, then roll out into an 8-inch circle about 1½ inches thick. Transfer dough to prepared baking sheet. Make 4 cuts into dough to form 8 wedges and separate, spacing 2 inches apart.
In a small bowl, whisk together remaining egg and 1 tbsp water. Brush tops of scones with egg wash. If desired, top with additional chopped green onions or herb sprigs. Bake 20–25 min., until scones are lightly golden brown and a toothpick inserted in center comes out clean. Serve warm or at room temperature.