Preheat oven to 350F.

Mix up the makeshift buttermilk: Take a 1-cup measuring cup and add the tablespoon of lemon juice. Then fill up the rest of the cup with milk until you have one full cup. Whisk lightly and set aside.

Cut ¾ cup butter into small cubes, then place back in the fridge to keep cold.

Grate the cheese into a bowl and set in the fridge to keep cold.

Beat the egg lightly in small bowl. Set aside.

Chop fresh parsley and set aside.

Line a baking sheet with parchment paper. Set aside.

In the bowl of a food processor, add the flour, sugar, ½ tsp salt, and ¼ tsp onion powder. Pulse a few times to combine ingredients.

Add the cold butter cubes to the food processor, then pulse 5-7 times to combine. Once the butter is incorporated, the mixture should look like slightly lumpy sand.

Add the cold grated cheese to the food processor, then pulse 3-5 times to combine. You may need to add the cheese in two batches.

Carefully add the buttermilk mixture to the food processor, then pulse 3-5 times to combine.

Carefully add the beaten egg to the food processor, then pulse several times, until a large ball of dough has formed and all ingredients are thoroughly combined.

Once the dough comes together, turn it out onto a well-floured surface. Turn it over a few times and knead gently. Form the dough into a ball, then divide the ball into two pieces. Flatten each piece into a 1-inch thick disc.

Transfer the discs to your prepared baking sheet and place them next to each other, leaving space in between. Use a serrated knife dipped in flour to cut each disc into eight (about equal) pieces.

Brush the top of the scones with the 1/4 cup of milk.

Bake scones at 350F for 25-30 minutes, until the tops are golden brown and a toothpick in the center of each scone comes out clean.

In the meantime, make the parsley butter. Melt the 2 tbsp of unsalted butter in a small bowl in the microwave, then whisk in the ¼ tsp onion powder, chopped parsley, and pinch of salt.

Remove baked scones from oven and immediately brush with the parsley butter while still hot. Let scones cool for about 10 minutes on the baking sheet, then remove scones to a wire rack. Serve while still warm, if possible.