• 12servings
  • 201calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 teaspoon baking powder

  3. 3 tablespoons cold unsalted butter, cut into small pieces

  4. 1 cup shredded Gruyère or Swiss cheese

  5. 1/2 cup grated Parmesan

  6. 1 tablespoon fresh chopped thyme

  7. 1 teaspoon hot pepper flakes

  8. 1 1/4 cups buttermilk

Instructions Jump to Ingredients ↑

  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.


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