1 1/2 sticks (3/4 cup) unsalted butter, cold and cut into cubes
3/4 cup ice water
Directions
Adjust the oven rack to the middle position and preheat oven to 450° F.
Line a baking sheet with parchment paper.
Pour the contents of the Traditional Scone Mix into the bowl of a food processor or a bowl and use a pastry blender.
Add the cheeses and rosemary and pulse to aerate and distribute the cheese.
Add the cold cubed butter and pulse 6 or 8 times to break up the butter (chunks of butter should be visible).
Add the water a few Tablespoons at a time, pulsing the processor to mix.
When all of the water has been added and incorporated, dump the dough onto a lightly floured work surface and bring it together in a ball. Pat the dough out into an 8-inch circle.
Cut into 6-8 wedges and arrange on the lined baking sheet and bake for about 10-12 minutes or until golden brown.