In a large bowl, combine the all-purpose flour, baking soda, and baking powder.

Shred the frozen butter with a cheese grater and toss it into the dry ingredients.

Add mozzarella cheese, parmesan cheese, garlic, and parsley to the dry ingredients.

In a separate bowl, mix together wet ingredients including the cold sourdough discard, egg, and milk.

Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together. Try not to overwork the dough as it can result in a tough scone.

Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. If after 10-15 seconds the flour is not incorporating slowly add a teaspoon or two of milk to the dough until the flour incorporates.

Shape the dough into an 8 to 10-inch circle.

Cut the dough into 8 equal wedges using a bench scraper or a sharp knife.

Place the dough wedges on a prepared baking sheet lined with parchment paper.

Bake scones in a preheated oven at 425°F for 13-14 minutes or until they are lightly golden brown on the edges and top. Don’t over-bake or they will get dry. Remove from the oven and transfer to a wire rack.

In a small bowl, whisk together the melted butter, garlic powder and fresh parsley.

Brush or sprinkle the tops with the butter mix and serve warm.