Buttermilk-Cheese Scones

Ingredients

• 1 teaspoon double-acting baking powder 
• 1.3 cups buttermilk 
• 3 cups flour all-purpose
• 1 tablespoon thyme leaves fresh chopped
• 0.5 cup parmesan grated
• 1 teaspoon pepper flakes hot
• 1 cup swiss cheese shredded
• 3 tablespoons butter unsalted cold cut into small pieces

Equipment

• food processor
• bowl
• baking sheet
• oven
• aluminum foil
• spatula

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.
3. 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.)
4. 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.
5. Cut the dough into 12 wedges.
6. Place them about 2 inches apart on the baking sheet.
7. Bake until the scones are light golden brown, 18 to 20 minutes.
8. 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.