Serves 12| Hands-On Time: | Total Time:
- 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.
- Per Serving
- Calories 201
- Calcium 187mg
- Carbohydrate 25g
- Cholesterol 21mg
- Fat 7g
- Fiber 1g
- Iron 2mg
- Protein 8mg
- Sat Fat 4g
- Sodium 150mg
What does this mean? See Nutrition 101 .
Use a vegetable peeler to create fancy curls of cheese. It's an elegant presentation, and the flavor is more intense than that of shredded cheese.