October 20, 2021

Gruyere Scones

Gruyere Scones


  • 2 large eggs, beaten
  • 1/3 cup sour cream
  • 3 tbsp Dijon mustard
  • 2 cups flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 90g (3 oz) whey butter, cut into pieces
  • 1 cup Gruyère cheese, grated 



  • Preheat oven to 375ºF.  Line two baking sheets with parchment paper.
  • In a small bowl, whisk together the eggs, sour cream, and 2 tbsp of the mustard.  Set aside.
  • In a large bowl, whisk together the flours, salt, sugar, and baking powder.  Add the butter pieces. 
  • Use your fingers to rub the butter into the flour mixture until it looks crumbly and there are no visible bits of butter.
  • Add the sour cream mixture to the flour-butter mixture.  Stir with a spoon until just roughly combined then add the grated Gruyère cheese. 
  • Use your hands to form a ball of dough, gently pressing and pushing the mixture together. 
  • Turn the dough out onto a floured board on the counter. 
  • Press the dough into two circles. 
  • Use a sharp knife or pastry cutter to cut the dough into 8 triangle shaped scones. 
  • Transfer the scones to the prepared baking sheets. 
  • Brush the tops with the remaining tablespoon of mustard.
  • Bake for 15 to 20 minutes or until lightly browned and cooked through.