Preheat oven to 350 degrees. Prepare baking sheet with non stick spray or non stick liner.

In a stand mixer with paddle attachment, or handheld mixer, combine cubed butter and flour. Mix butter well into the flour on low speed for about 2-3 minutes.

Add your baking soda, baking powder and salt. Mix for another 1-2 minutes.

Add sour cream and heavy cream. Mix until combined.

Add your egg. Mix well. At this point your dough will start to get thick and tough. You don't want to break your mixer.

Add in your herbs and parmesan cheese. Mix on low speed for a few seconds.

Now, let your hands do the rest of the work and give your mixer a break.

Place your dough on a well floured surface and knead dough a few times to ensure that your herbs and parmesan cheese is mix in well and evenly.

Divide dough into two sections. Flatten out each section into a circle making dough about 1/2 inch thick and 9 inches wide.

Cut both circles into 8 pieces. Place scones on lined baking sheet and bake for about 18 minutes. When they start to turn a very light golden brown, they are done.

You can store these scones in a tightly sealed container for about a week.

Freshen them up in the microwave to make them warm again! Enjoy!