This has really been fun going through magazines, some dating back to the early 90’s and tearing out some that I had never noticed before tossing the magazine away. This is a new side of me, actually getting rid of old magazines. I promised hubby that I would really try to start doing that so we don’t have to pay for a storage unit for cases of books and magazines. I cannot promise how long I will keep that promise, but just seeing how this has made him smile makes me want to try harder to make better use of space that is not covered up with cookbooks. When I saw this recipe last night and knowing how Randy loves Pimiento-Cheese, I promised that I would make them sometime this week, when we aren’t packing boxes. Here is the recipe.
1 1/2 cups flour
1 1/2 teas baking powder
1/2 teas salt
1/4 teas baking soda
1/4 cup cold butter, divided
1/2 of a 3 oz package cream cheese, diced
1/2 cup grated sharp-cheddar cheese, divided
1/2 of a 4oz jar diced pimientos, drained
1/4 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, 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 1/4 cup cream. Using a fork, blend mixture until a loose dough forms. Turn dough out onto a lightly floured surface and knead for 3-4 times. Roll dough out to 1/2″ thickness. Using a 2″ round biscuit cutter or a different shape of your choosing, cut scones, rerolling scraps no more than twice to use up all dough.
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 cheddar. Bake for 12-15 minutes or until light golden brown.
Makes appox 24 scones (depending on size of cutter you use)
Chocolate Castles as wel 