In food processor fitted with steel blade, combine flour, baking powder, salt and Parmesan, and pulse 3 times or until blended.
Add cubed butter to dry mixture.
Run processor for 45 seconds, until butter is blended with dry ingredients (you can also stir dry ingredients together in a large bowl, then cut butter into dry mixture with 2 knives used scissor-fashion).
Transfer to a medium mixing bowl.
Combine egg and milk in a small bowl, and pour into the flour mixture all at once.
Mix gently with a fork until dough sticks together; it will be rather wet.
Turn dough onto floured board and, with floured hands, knead gently 3 times, until dough holds together.
Dough will still be moist, pat out to a circle that is half an inch thick.
Cut into scones on an ungreased baking sheet, brush the tops with 2 T melted butter and sprinkle each with a pinch or two of Parmesan. (Reroll any leftover dough).