Pimiento Cheese Scones with Chive Butter
Ingredients
- 2¼ cups all purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp onion powder
- 1¼ tsp kosher salt, divided
- ¾ tsp pepper
- 5 Tbsp cold butter, cut into small pieces
- 4 oz cold cream cheese, cubed
- 1 (4-oz) jar pimiento peppers, drained and patted dry
- 1 cup freshly shredded Cheddar cheese
- ⅔ cup heavy cream
- 2 tsp Worcestershire sauce
- ⅓ cup butter, softened
- 2 oz cream cheese, softened
- 2 Tbsp minced fresh chives
Instructions
- Preheat oven to 400°F. Whisk together flour, sugar, baking powder, onion powder, ¾ tsp salt, and pepper in a large bowl. Cut in cold butter and cubed cream cheese using a pastry blender until mixture is crumbly. Stir in pimientos and cheese.
- Whisk together cream and Worcestershire in a small bowl; add to flour mixture, stirring until dry ingredients are just moistened.
- Turn out dough onto a lightly floured surface, and shape into 2 (6-inch) circles; cut each into 6 wedges. Place scones on a parchment paper-lined baking sheet.
- Bake 18 to 20 minutes or until golden brown. Cool on baking sheet 15 minutes; transfer to a wire rack to cool completely.
- Meanwhile, beat softened butter, softened cream cheese, chives, and ½ tsp salt in a medium bowl with a mixer at medium speed until blended and fluffy. Serve scones with chive butter.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
318
|
318
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 6 | 6 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 1 | 1 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 2 | 2 |
