1 cup all purpose flour
1 cup cake flour
1 teaspoon garlic salt
1 tablespoon baking powder
6 tablespoons butter
1 cup heavy cream (whole milk works as well)
2 garlic scapes or scallions, diced
1/3 cup shredded white cheddar
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Put stick of butter into the freezer for 5-10 minutes.
Sift the flours, baking powder, and salt into a mixing bowl. Use a box grater or medium-large grater to grate the butter so it’s in small pieces. Add the butter into the flour mix and toss to coat it. Using your fingers mix the butter in and break it up into even smaller pieced until the mix is crumbly but holds some shape when you squeeze it in your hand.
Create a divot in the center of your dry ingredients, pour in the heavy cream and then slowly incorporate the flour to create a dough (you can use your hands for this part too). Be very gentle with the dough, you want it to have layers. Add in the cheese and diced garlic scape and work them into the dough
Lightly dust a clean surface with flour and then pour the dough out onto the surface. Gently roll and fold it into a ball so that it's all sticking together then press it down into a 1 inch thick circle or rectangle. Cut the dough into 4-8 pieces. You can cut them into squares or triangles of different sizes.
Place the scones onto your baking sheet and brush the tops with heavy cream. Bake for 12-15 minutes depending on the size.
When your scones are done cooking (lightly golden on the tops) remove from the oven and drizzle with the lemon glaze. These are great right out of the oven. To save them for later, keep covered.