Pimiento Cheese Scones
Serves: approximately 10
 
Ingredients
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • ¼ cup cold unsalted butter, cubed
  • 1 cup coarsely shredded sharp Cheddar cheese
  • ¼ cup diced pimiento, patted dry
  • 1 cup cold heavy whipping cream
  • ¼ cup plus 1 tablespoon mayonnaise, divided
Instructions
  1. • Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. • In a large bowl, whisk together flour, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cheese and pimiento.
  3. • In a small bowl, stir together cream and ¼ cup mayonnaise. Add to flour mixture, stirring with a fork until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough should be somewhat firm.)
  4. • Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
  5. • Brush tops of scones with remaining 1 tablespoon mayonnaise.
  6. • Bake until scones are golden brown, 18 to 20 minutes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pimiento-cheese-scones/