Buttermilk-Cheese Scones

Recipe from

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.

Note:

Kay Chun And Jane Kirby,

December 2001