Chowder & Scones

We had friends over for dinner on Sunday evening, and I made up a big batch of these scones. I've been making these for years. Based loosely on a Martha Stewart recipe, I've adjusted it quite a bit to be a little easier to make and less labor intensive. This was a tasty side for the potato-corn chowder that I made with bacon and chive.

Dan’s Gruyere & Thyme Scones

2 C Flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ C butter, cut into small cubes
1 C gruyere or swiss cheese, grated
½ C parmesan cheese, grated
¾ to 1 C buttermilk
1 tsp dried thyme
1 tsp red pepper flakes

Heat oven to 425 degrees. Line baking sheet with parchment or silpat. In a medium bowl, stir together flour, baking powder, baking soda, salt, dried thyme and red pepper flakes. Whisk until all dry ingredients are incorporated.

Add butter, and cut into dry mixture with a fork or pasty blender. I typically just use my hands and mix together until mixture resembles course crumbs. Add cheeses and mix until cheeses are covered with flour.

Add buttermilk and stir/mix until dough forms a ball. Adding more buttermilk if too dry, and more flour if too sticky.

Turn out dough onto floured surface. Shape into a circle about 1” thick. Cut circle into 12 wedges. Place onto prepared baking sheet and bake for 15-25 minutes, or until desired doneness.

Makes 12 scones