3 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded Gruyère or Swiss cheese
1/2 cup grated Parmesan
1 tablespoon fresh chopped thyme
1 teaspoon hot pepper flakes
1 1/4 cups buttermilk
How to Make It
Heat oven to 400º F. Lightly coat a baking sheet with vegetable cooking spray.
In a food processor, combine the flour, baking powder, and butter and pulse until the mixture resembles coarse breadcrumbs. Transfer to a large bowl and add the 2 cheeses, thyme, hot pepper flakes, and buttermilk. Stir until the mixture sticks together. (It will be slightly crumbly.)
Transfer the dough to a work surface and knead gently until it comes together, about 30 seconds. Shape the dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on the baking sheet.
Bake until the scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula. These are best served fresh but can be made up to 2 days ahead. Wrap in foil and reheat in a 250º F oven for 10 minutes. Store in an airtight container.
Made these scones to go with She-Crab Soup for Christmas lunch one year. I was very skeptical whether they would edible because I have had difficulty making scones in the past. However, these were outstanding. Crispy with a little bit of bite from the red pepper.
I was a little unsure about this recipe because there was no egg listed. However, it receive rave reviews. Thus, I tried it...just a few minutes ago. These turned out horrible. The outside was dry and the inside was gummy. They are not edible. A big waste of ingredients, time and energy.
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