I know. I’m insane. I’m a crazy person. Who does such things?
Pimento Cheese Scones. Pffft.
I make my own damn rules.I dreamed up this recipe with a good friend in mind who happens to love both scones AND pimento cheese so I got to thinking…what would happen if I just smushed those two friendly loves together? Well, I’ll tell you what happened.
Magic. Magic happened.
These scones are a perfect example of sweet and savory. They’re zippy. They’re tender. They’re cheesy. They’re…
Yup. Damn good. You know those cheese straws your grandma makes every Christmas? They’re like those. Only… (Sorry grandma)
I created these just before the Thanksgiving break and, sad to say, wasn’t able to get the feedback I usually get from my elite panel of taste testers but I did have a friend on Instagram request the recipe before the holiday so she could make them for her family. And, according to her, they were a smashing success. So, even though all my friendly and loyal stomachs were on vacation and missed out, you’ll just have to take my (completely unbiased and totally fair) word for it when I say that that these are rad.
Hope you don’t mind.
T H E P I M E N T O C H E E S E S C O N E
|(Makes 8 large scones)
First prepare your butter…
Cut 1 1/2 sticks unsalted butter into tiny cubes and place in the freezer for at least 10 minutes prior to starting the recipe. (Really cold butter and liquids make a super flaky and tender pastry)
In your food processor, with the shredder attachment, shred…
•4 ounces of EXTRA sharp cheddar cheese and set aside. (This is half a standard brick. And yes, yes it has to be EXTRA SHARP. Absolutely no exceptions.)
In that same food processor, but with the shredder attachment removed and blade inserted, combine the following dry ingredients…
•3 cups all purpose flour (but you know I like to use whole wheat PASTRY flour whenever I can)
•3/4 cup sugar
•1/2 tsp kosher salt, rounded
•1 TB baking powder
•1/4 tsp cayenne pepper
Pulse to combine.
Add in your super cold butter pieces and pulse to mix until the mixture becomes sandy.
With the mixer on, slowly drizzle in…
•1/3- 1/2 cup cold buttermilk (this is an estimated amount, as you won’t know how much until you’re adding it in…slowly. You want the mixture to just come together as a moist dough but not ball up into a sticky mess. When you press the dough between your fingers you want it to come together easily.
Turn your dough onto a lightly floured surface and by hand, mix in the following…
•Your shredded EXTRA sharp cheddar cheese
•2 ounces diced pimentos, drained and rinsed (this is one small jar)
Try to not over mix, as you want the dough to remain cold, but mix until your cheese and pimentos are evenly distributed.
Shape into a flat disk, about 2 inches high.
Slice into 8 triangles, as if you were slicing a pie and place each triangle onto a large, UNgreased cookie sheet…
…and bake in a preheated 375 degree oven ON THE TOP RACK for 20-25 minutes, or until you start to see the edges turn golden brown. They will still be tender to the touch, but they will firm up as they cool, so do NOT over bake these.
Sprinkle the tops of each warm scone with some flaky sea salt such as Maldon.
Allow them to cool on the pan to firm up and then cool completely on a rack if you’re planning on storing them right away*
If you’re eating them right away, they’re best at room temperature.
(*to store- after cooling completely, wrap each scone tightly in plastic wrap and then tightly in foil OR place plastic wrapped scones in a large freezer-safe zip bag. They will stay good for a month before the freezer-ness starts to penetrate and compromise their beauty and integrity.)
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