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Cheese Board Corn Cherry Scones

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“This is one of many scone recipes in "The Cheese Board Collective Works,", and one of the best scones I've ever had. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.”
READY IN:
55mins
SERVES:
15-20
YIELD:
15-20 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
  2. Sift together flour, baking soda and baking powder into a large bowl.
  3. Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
  4. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
  5. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
  6. Let the batter stand for 5 minutes.
  7. Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
  8. Sprinkle the 1/4 cup sugar on top of the scones.
  9. Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
  10. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

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