1/4 cup finely grated Parmigiano-Reggiano cheese, plus more for the top
2 1/2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 teaspoon freshly cracked black pepper
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1/2 cup coarsely chopped mixed tender herbs, such as parsley, cilantro, dill, chives, or chervil
Preheat the oven to 425° F. In a small bowl, whisk together the milk, cream, and egg. In a large bowl, whisk together the flour, cheese, baking powder, salt, and pepper.
Add the butter to the flour mixture and cut with a pastry blender until the mixture resembles coarse meal. Toss in the herbs and stir to combine.
Drizzle in the milk mixture and stir with a fork until crumbly, but just combined. Liberally dust a parchment-lined baking sheet with flour. Tip the dough onto the baking sheet and pat it into a 6-inch circle. Using a sharp knife or a bench scraper, cut the dough into 8 equal triangles. Spread the triangles apart and brush the tops with heavy cream. Finish with more cheese, if desired.
Bake until the scones are golden brown, set, and a toothpick inserted in the center comes out clean, about 22 minutes. Transfer the baking sheet to a rack to cool slightly. Serve warm or at room temperature.
These are best served the day they are baked and can also be frozen for up to 3 months before baking.