Posted on November 25, 2018 - by

Pimento Cheddar Scones #recipe @Lucyburdette


LUCY BURDETTE: As soon as the crisp days of fall arrived, I developed a craving for pimento cheddar scones. We all know that cravings are best indulged–lightly that is!

I decided that these would be a perfect addition to a Thanksgiving menu, but they’d also go well with turkey soup for an easy supper after the holiday. They freeze well, too–what are you waiting for?

Ingredients

3/4 cup all-purpose flour (can substitute white whole wheat)
1/2 cup cornmeal
1 and 1/4 tsp baking powder (I use low sodium)
1 teaspoon sugar
¼ tsp. cayenne or to taste

3 tablespoons unsalted butter
3/4 cup cheddar cheese, grated
1 egg
1/3 cup milk

2 tablespoons chopped pimentos, drained

Preheat the oven to 425. Mix together the dry ingredients, then cut in the butter using a pastry cutter or your food processor until it resembles coarse meal. Blend or pulse in the cheese. Stir together the egg and milk and add this to the other ingredients. Mix until combined. Pulse the pimentos lightly into the dough, just enough to spread them around. Dump the dough onto a floured surface and knead for a minute until everything holds together.

Flatten the dough into a disk and cut it into six pieces. Place the sections on an oiled pan or parchment paper and bake for about 12 minutes until lightly browned. (Try not to overcook or the scones will be dry.)

Happy Thanksgiving! May your table be loaded with delicious food and surrounded by the people you love…

Death on the Menu, the 8th Key West food critic mystery, is available now from Crooked Lane Books. You can order it wherever books are sold!

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