Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total Time
33 Mins
Makes 8 servings

How to Make It

Step 1

Preheat oven to 450°. Stir together first 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, cheese, and pimiento, stirring just until dry ingredients are moistened.

Step 2

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.

Step 3

Bake at 450° for 13 to 15 minutes or until golden.

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Ratings & Reviews

Mog527's Review

May 07, 2011
ABSOLUTELY DELICIOUS! Flaky, melt-in-your-mouth wonderful! I used my Williams-Sonoma scone pan which makes 16 little triangles. Highly recommend this recipe!

NRiley's Review

December 30, 2010
Tasty and easy to make. I've shied away from scones because I always thought they were hard to make. I'd add a little more salt, but that's just my taste. I served the scones with chicken orzo soup - they went very well with the soup.