Buttermilk Cheese Scones
Posted  by: Tuddles Tue 22 Jun 2004
 
 

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded Gruyere or Swiss cheese
1/2 cup grated Parmesan
1 tablespoon fresh chopped thyme
1 teaspoon hot pepper flakes
1 1/4 cups buttermilk

Heat oven to 400 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 250 F oven for 10 minutes. Store in an airtight container.

Makes 12 scones