1. Preheat the oven

• Preheat your oven to 400°F (200°C).

• Line a baking sheet with parchment paper and set aside.

2. Mix the dry ingredients

• In a large mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder, and onion powder.

• Make sure all dry ingredients are evenly distributed.

3. Cut in the butter

• Add cold, cubed butter to the flour mixture.

• Use a pastry cutter or your fingers to work the butter in until it resembles coarse crumbs.

• Be careful not to overmix—the small chunks of butter help create flakiness.

4. Add ricotta and herbs

• Stir in the ricotta cheese until loosely incorporated.

• Add the chopped herbs and gently fold into the dough.

• Slowly add the milk and stir just until the dough comes together.

• If needed, add an extra tablespoon of milk for moisture.

5. Shape the scones

• Turn the dough onto a floured surface and gently knead it a few times.

• Pat it into a round disk about 1 inch thick.

• Cut into 8 equal wedges using a sharp knife or dough cutter.

6. Prepare for baking

• Transfer the scones to the prepared baking sheet, spacing them slightly apart.

• Optionally, brush the tops with a little milk and sprinkle with additional herbs or shredded cheese.

7. Bake the scones

• Bake for 20–22 minutes until golden on top and firm to the touch.

• Allow them to cool for a few minutes before serving.