Buttermilk-Cheese Scones

Photo by William Meppem
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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 201 calories
    • Fat 7 g
    • Sat Fat 4 g
    • Cholesterol 21 mg
    • Sodium 150 mg
    • Protein 8 mg
    • Carbohydrate 25 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 187 mg


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


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