Buttermilk-Cheese Scones with Gruyere and Thyme
recipe by By Kay Chun And Jane Kirby, December 2001
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
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.
Quick Chicken Salad:
2 grilled chicken breasts, cubed
2 thick slices of red onion, finely chopped
4 celery stalks, chopped
1 apple, peeled, cored and chopped
1/2 c. raisins
1/4 c. mayo mixed with a spoon of yogurt or sour cream (just enough to blend ingredients)
salt and pepper
Combine all ingredients and chill at least an hour for flavors to blend.