Cheesy, aromatic savory scones are bursting with southern-style flavor. Perfect for brunch or a side to soup.
By Sonja Bradfield
Sometimes a certain food gets ingrained in my mind to the point of obsession and it doesn’t stop until I finally have had my fill of it.
Lately I’ve had my mind on pimento cheese, the southern staple that has recently popped up more and more on menus and food blogs. Grated cheese, minced pimento peppers and mayo are typically the foundation. It’s rich and satisfying stuff, whether you eat it on pork rinds or spread it on bread to make a sandwich. I wanted to incorporate it into a scone because I imagined the cheese inside being melted and gooey while the cheese on the outside crisped up on the baking sheet. I think we can agree that the best part of a grilled cheese sandwich is those crispy bits of cheese on the pan.
I tried a new method when making these scones. I froze the butter and grated it instead of pressing it into the flour. Once the dough comes together roll it out into a large rectangle, fold it in thirds like a business letter, and fold it in thirds again. (see pictures below) Let the dough rest in the freezer to keep the butter cold. Roll out the dough into a 12? x 4? rectangle and cut the dough into four equal squares. Then cut each of the squares diagonally. Inhale deeply as they bake because your kitchen will smell like the essence of pimento cheese. After restraining yourself by only eating one or two (or three…), give some away to your friends.
Hello there! My name is Sonja and I love food. I’m food obsessed, actually. I moved back to the US last year after living in Seoul, Korea for five years. I hope to share what I’ve learned about good eating from my time in Korea and traveling Asia. I focus on recipes that are influenced by my Korean heritage and experience as an expat in Seoul which inspired cooking recipes from home, as well as the ever changing food scene in DC and Virginia.