For the Scones:

• 2 cups all-purpose or gluten-free flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 tablespoon Hazelnut Dukkah 
• 1/4 teaspoon Kosher Salt
• 2 tablespoons fresh dill weed, chopped
• 6 tablespoons unsalted butter, cubed
• 3/4 cup half and half
• 2 large egg yolks

For the Glaze:

• 1 large egg
• 1 tablespoon milk

For the Topping:

• 2 tablespoons grated parmesan
• 1/2 teaspoon Pacific Flake Sea Salt 

For the Scones: Preheat the oven to 400 degrees F and position a rack in the lower third. Line a baking sheet with parchment and set aside.

In the bowl of a Cuisinart fitted with the blade attachment, combine the flour, sugar, baking powder, Dukkah, kosher salt and dill weed. Pulse to combine.

Add the butter and pulse until the butter pieces are pea sized. Do not over mix!

In a small bowl, combine the egg yolks and half and half, beat lightly and add to the flour mixture. Pulse until just combined and a loose dough is formed.

Transfer the dough to the center of the prepared baking sheet and, handling it as minimally as possible, form it into a disc about 7 inches across and 1 inch tall. resist the temptation to make it bigger!

Carefully cut the disc into wedges, just like a pie, and separate them.For the Glaze: In a small bowl, lightly beat the milk and egg for the glaze and brush it on top of the scones. Then sprinkle on the parmesan and flake salt.

Bake for 18-22 minutes until the scones are golden brown on top and a toothpick inserted in the center comes out clean.