Rating: 3 stars
68 Ratings
  • 1 star values: 6
  • 2 star values: 17
  • 3 star values: 27
  • 4 star values: 8
  • 5 star values: 10

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William Meppem

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Lightly coat a baking sheet with vegetable cooking spray.

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  • 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.

Nutrition Facts

calcium 187mg; 201 calories; carbohydrates 25g; cholesterol 21mg; fat 7g; fiber 1g; iron 2mg; protein 8mg; saturated fat 4g; sodium 150mg.
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