Buttermilk-Cheese Scones

Recipe from

Real Simple

Nutritional Information

Calcium 187 mg
Calories 201
Caloriesfromfat 0 %
Carbohydrate 25 g
Cholesterol 21 mg
Fat 7 g
Fiber 1 g
Iron 2 mg
Protein 8 mg
Satfat 4 g
Sodium 150 mg

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
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

Preparation

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.

Kay Chun And Jane Kirby,

Real Simple

December 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note