• In your food processor, pulse flour,salt,sugar and baking powder until well combined.
• Add cut butter.
• Pulse butter with the dry ingredients until butter is almost peas size.
• Dump the butter flour mixture in a deep bowl and add the cold buttermilk, and gently mix with a spoon or a fork until just combined, do not overmix.
• Transfer the dough to a floured surface.
• Press and fold it with your fingers, do not knead, until it forms a ball.
• Flatten the dough into a 9x6 rectangle.
• Divide the dough visually into thirds and stack them.

To prepare the herbs

• Gently boil water over medium heat, add the herbs for less than 10 seconds, take them out into an iced water.
• Take them out of the iced water and flatten them on a paper towel, cover with another towel and put a load on top for a few minutes until you finish cutting the dough.
• Preheat your oven to 400F.
• Flatten the dough again into a 6x9 rectangle and cut using a round cookie cutter.
• Place in a lined baking sheet and brush the top with a beaten egg.
• Add the herb on top pressing gently.
• Brush the top again with egg.
• Bake until golden brown.