Spicy Cheese Scones

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Spicy Cheese Scones

 

3 cups all-purpose flour

1 teaspoon baking powder

3 tablespoons cold butter, cut into small pieces

1 cup shredded Gruyère 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 400F. 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 250F oven for 10 minutes.

Store in an airtight container. Yield: 12 scones.