Buttermilk-Cheese Scones

Buttermilk-Cheese Scones
William Meppem
Start your morning with these savory scones made with Gruyère and Parmesan. They’ll stay fresh for up to 2 days.

Get the recipe.
Serves 12
10
minutes
30
minutes

Ingredients

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
chopped fresh thyme
1
teaspoon
hot pepper flakes
1 1/4
cups
buttermilk

Directions

  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.
     
Kay Chun And Jane Kirby
November 2001

Nutritional Information

  • Per Serving
  • Calories 201
  • Calcium 187 mg
  • Carbohydrate 25 g
  • Cholesterol 21 mg
  • Fat 7 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 8 mg
  • Sat Fat 4 g
  • Sodium 150 mg
What does this mean? See Nutrition 101.