1. Preheat the oven to 190°C. Grease a large cast iron pan OR use a thick bottomed baking tray.
2. Combine the flour, maize meal, baking powder, garlic powder, salt and garlic and herb seasoning.
3. Using your fingertips, rub in the butter and the parmesan cheese.
4. Combine the egg, milk and honey.
5. Cut the liquid into the dry ingredients, using a knife or dough cutter. DO NOT add all the liquid. Mix until just combined.
6. Turn the dough out onto a floured surface. Pat into a thick rectangle (about 2,5cm thick). Fold one side into the centre, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again and repeat the folding. Turn the dough horizontally one more time. Flatten into a rectangle of about 2cm thick.
7. Cut the dough into 6cm circles. Re-roll the remaining dough and cut more circles.
8. Arrange the scones into the prepared pan or baking tray and brush the tops with egg wash.
9. Arrange the 30g of cubed butter around the scones. Bake until golden brown, 20-22 minutes.

To make the browned butter honey:

1. Melt the butter in a small saucepan on low heat until lightly browned.
2. Remove from the heat and mix in the honey, chopped thyme and a little of the Maldon salt.
3. Serve scones with the browned butter honey and more chopped thyme. 

Enjoy!