Start by heating up a medium-sized sauté pan over low to medium heat with one tablespoon of butter in it as well as a light drizzle of oil. While it is heating up, remove the greens from the spring onions, chiffonade and set aside. Then cut the whites of the onions in half and julienne them.

Once the pan has heated up, add the spring onion bottoms to the pan along with a pinch of salt. Stir often until the onions become translucent. This will take 5-10 minutes. Add the thyme and cook for an additional minute. Remove from the heat and place in a bowl in the fridge to cool.

Preheat your oven to 425°f and line a baking tray with parchment paper or a silicone baking mat if you have one.

Now combine the dry ingredients in a bowl. Using a cheese grater, shred your butter into the dry ingredients. Mix well so that the butter is all through the mixture.

Next add the cooled onions and thyme mixture and parmesan and mix for 10 seconds. Add your milk and cream and mix until there are no lumps in the dough.

Lightly flour a work surface and pour the dough out onto it. Work the dough out into a 2 to 3 inch thick circle that is 8 inches in diameter. Now transfer it to a tray and place it in the freezer for 15 minutes.

Take your dough out of the freezer and place it somewhere that you can cut it. Using a dough cutter, bench scraper, or knife, cut the dough into 8 pieces like a pizza so that you end up with 8 wedges of dough. Transfer your wedges to your lined baking tray.

Now before putting them into the oven, lightly brush the tops of each one with some heavy cream. Put them into the oven and bake for 20-25 minutes or until lightly browned.

Finally, remove them from the tray and place onto a cooling rack. Let cool for 5 minutes. Maybe make some tea and enjoy them warm from the oven!