Ingredients

• 1 Tbsp Butter (15 g)
• 1 cup diced Onion (120 g)
• ½ cup diced Celery (60 g)
• ⅓ cup diced Carrots (60 g)
• 2 tsp chopped Parsley
• 1 tsp chopped Thyme
• 1 tsp chopped Rosemary
• ½ tsp chopped Sage
• 3 cups Unbleached White All-Purpose Flour (485 g)
• 2 Tbsp Cornstarch (20 g)
• 2 tsp Baking Powder (10 g)
• ½ tsp Baking Soda (3 g)
• ¾ tsp Fine Sea Salt
• 8 oz cold Butter, cut into ½-inch cubes (227 g)
• ⅓ cup Milk (80 ml)
• ½ cup Greek Yogurt (125 ml)
• 1 Egg
• Coarse Salt, for garnish

Instructions

1. Heat a large skillet over medium high heat. Melt 1 tablespoon of butter, then add onion, celery and carrots. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Remove from heat and add parsley, thyme, rosemary and sage. Allow mixture to cool.
2. In bowl of a stand mixer fitted with the paddle attachment, mix flour, cornstarch, baking powder, baking soda and salt for 30 seconds. Add butter and mix on low speed until pea-sized clumps form. Add vegetables, milk and yogurt, then mix until just combined and the dough pulls together in clumps.
3. Shape and press the dough into a 9 x 8-inch rectangle and wrap in plastic. Chill for at least an hour.
4. Preheat the oven to 350°F. Cut the dough into 12 equal pieces and place on a parchment-lined baking sheet. Lightly beat the egg and brush over the scones, garnish with coarse salt and bake for 25–30 minutes, until golden brown on top.