Cornmeal Cherry Scones

Name: Cornmeal Cherry Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 14 scones, 14 serving(s)
Ingredients: 2 cups unbleached all-purpose flour; 1/2 teaspoon baking soda; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 2/3 cup sugar; 1 1/2 cups yellow cornmeal; 1 cup cold unsalted butter, cut into 1-inch cubes; 3/4 cup dried sweet cherries; 1 cup buttermilk; 2 tablespoons sugar (for topping)

Submitted by ClareVH

"I love the texture that the cornmeal gives to these scones. Recipe from the L.A. Times food section."

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Ready In:: 45mins
Ingredients:: 10
Yields:: 14 scones
Serves:: 14

ingredients

2 cups unbleached all-purpose flour
¹⁄₂ teaspoon baking soda
1 tablespoon baking powder
¹⁄₂ teaspoon kosher salt
²⁄₃ cup sugar
1 ¹⁄₂ cups yellow cornmeal
1 cup cold unsalted butter, cut into 1-inch cubes
³⁄₄ cup dried sweet cherries
1 cup buttermilk
2 tablespoons sugar (for topping)

directions

Preheat oven to 425 F; line 2 baking sheets with parchment paper and set aside.
Sift the flour, baking soda and baking powder together into a large bowl; add the salt, 2/3 cup sugar and cornmeal and stir until combined.
Add the butter to the flour mixture and cut in with a pastry cutter until the mixture resembles small peas; mix in the dried cherries.
Make a well in the center and add the buttermilk; mix briefly, just until the ingredients come together; let batter rest for 5 minutes (it will be stiff and slightly sticky).
Gently shape the dough into balls about 2 1/4 inches in diameter and place them on prepared pans about 2 inches apart; sprinkle with the remaining 2 tablespoons sugar.
Place the scones on the middle rack of the oven and immediately turn the oven temperature down to 375°F.
Bake for 20 to 25 minutes or until the scones are golden.
Cool on a wire rack.