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Lemon Cornmeal Scones With Dried Cherries

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“This is a delicious, not-too-sweet treat. The cornmeal gives it a pleasant, crunchy bite. The original recipe is from Nick Malgieri's book "How to Bake." I modified it a little bit by replacing some flour with oat bran, increasing the amount of lemon zest, and adding nuts.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven rack to middle level and preheat to 450 degrees F. Line a baking sheet with parchment paper.
  2. Combine dry ingredients in a bowl.
  3. Add butter, cutting in with your fingers until texture is like sand.
  4. Add dried cherries and nuts, mix.
  5. Mix egg, milk, zest and vanilla in a bowl.
  6. Add egg/milk mixture to dry ingredients, mix well.
  7. Cut dough into 3 parts.
  8. Shape each part into a 5-inch disk.
  9. Cut each disk into 4 wedges.
  10. Arrange wedges on prepared baking pan so that there is about 2 inches around each piece.
  11. Bake 10-15 minutes, until lightly brown.
  12. Serve with butter, jam, and coffee or tea.

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