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Buttermilk-Cheese Scones

Photo: William Meppem
Yield 12 scones

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

Nutrition 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

How to Make It

  1. Heat oven to 400º F. Lightly coat a baking sheet with vegetable cooking spray.

  2. 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.)

  3. 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.

  4. 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.