Another winner from Tea Time Magazine, July 2009. These are just so pretty and so flavorful, even if you don’t like pimento cheese, these are delicious with soups or salads or as in Paula Deen style, with a slab of butter melted on top.
Makes 24
1 1/2 cups all purpose flour
1 1/2 teas baking powder
1/2 teas salt
1/4 teas baking soda
1/4 cup cold unsalted butter, diced
3 oz cold cream cheese, diced
1/2 cup grated sharp cheddar cheese, divided
1 (4 oz) jar diced pimientos, drained
3/4 cup plus 1 tables heavy cream, divided
Preheat oven to 450. Line 2 baking sheets with parchment paper, set aside.
In a large bowl, combine the flour, baking powder, salt and baking soda. Using a pastry blender, cut in the butter and cream cheese until mixture resembles coarse meal. Fold in 1/4 cup cheddar and the pimientos.
Make a well in center of the mixture and add 3/4 cup cream. Using a fork, blend mixture until a loose dough forms. Turn the dough out onto a lightly floured surface and knead for 3 to 4 turns. Roll dough out to 1/2 in thickness. Using a 2″ cutter, cut scones, rerolling scraps no more than twice. (doing more than 2 times will make them dry and hard after baking).
Place the scones on the prepared baking sheets, spacing at least 1′ apart. Using a pastry brush, lightly coat scones with remaining cream and sprinkle with remaining 1/4 cup cheddar. Bake for 12 to 15 min, or until light golden brown.
Chocolate Castles 