Gruyère and Parsley Scones

FOR THE COMPOUND BUTTER Place the parsley leaves, garlic, black pepper, and lemon zest into a food processor. Pulse the mixture several times until everything is finely chopped. This ensures that the parsley and garlic are evenly distributed throughout the butter.

Add the room temperature Plugrà unsalted butter to the food processor with the parsley mixture. Process or blend until the butter is fully combined with the parsley and garlic, and the mixture is smooth and well blended. The goal is for the butter to be evenly green with flecks of parsley and no large chunks of garlic.

Once the butter is fully mixed, transfer it onto a piece of plastic wrap or parchment paper. Shape the butter into a log or press it into a small dish, then wrap it tightly and refrigerate for at least 30 minutes to firm up. Chilling the butter makes it easier to handle and ensures that it stays cold when incorporating into the scone dough.

FOR THE DOUGH Preheat your oven to 350°F (175°C).

In a food processor or a large mixing bowl, combine all the dry ingredients: the flour, sugar, baking powder, and salt. Add the cold parsley compound butter (cut into small cubes, about 1-inch pieces) to the dry mixture. If using a food processor, pulse the mixture just until the butter is broken down into small, pea-sized pieces. If using a bowl, you can "cut in" the butter by using a pastry cutter or your fingers. The butter pieces should remain small and cold in the mixture, resembling coarse crumbs with some visible bits of butter. These butter bits create flakiness in the baked scones by releasing steam as they melt.

Toss the shredded Gruyère cheese into the butter and flour mixture, stirring gently to distribute the cheese evenly.

In a large bowl, add the cold heavy cream to the dry mixture and gently mix everything together. The dough will start to come together but may look a little shaggy at this stage, which is perfectly normal.

Once the dough starts to come together, transfer it to a lightly floured surface. Press the dough into a square shape about 1-inch thick and approximately 18"x18". To help create layers in the scones, cut the dough square down the center and stack one half on top of the other. Press the dough down gently, then repeat this process one more time.

Once the dough is folded and shaped, press it out again to about 1-inch thickness. Use a round cutter (about 2.5 to 3 inches in diameter) to stamp out your scones. Press straight down without twisting the cutter, as twisting can seal the edges and prevent the scones from rising evenly.

Arrange the cut scones on a parchment-lined baking sheet, leaving a little space between each one. Brush the tops with cold heavy cream to help the scones achieve a beautiful golden brown finish during baking.

Bake the scones in the preheated oven for 16-18 minutes, or until the tops are golden brown and the edges are set. Keep an eye on them during the last few minutes of baking to avoid over-browning.

Once the scones are baked, let them cool slightly on the tray before transferring them to a wire rack to cool completely. Enjoy them warm, or at room temperature—they’re perfect served with butter or even a little more Gruyère on the side!