Recipe

Cornmeal Cherry Scones Recipe

Add Step-by-Step Photos	Ambauer / All my dishes 7 months, 2 weeks ago I got this recipe from the Cheeseboard Collective's cookbook. These are my favorite thing to buy at the Cheeseboard for breakfast, and I like them even better when I make them myself because I can add extra dried cherries! Prep:20m Cook:30m Servings:16	Ambauer
	chery scones yummy

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Ingredients

2 cups Unbleached all-pupose flour

½ teasp Baking Soda

1 tbsp baking powder

½ teasp Kosher salt

⅔ cup Sugar

1½ cups Medium-grind yellow cornmeal

1 cup Butter, cold, cut into cubes

¾ cup Dried sweet cherries (I used more)

1¼ cups Buttermilk

¼ cup Sugar, for topping

Directions

Line a baking sheet with parchment paper or baking mat.

Sift the flour, baking soda and baking powder together into the bowl of a stand mixer or a large bowl (I used my stand mixer).

If using a stand mixer: add the salt, the 2/3 cup sugar, and the cornmeal to the bowl and mix with paddle attachment on low speed until combined. Add the butter a cube at t time and cut it in on low speed for about 4 minutes, or until the mixture pieces are the size of small peas. Mix in the cherries. Make a well in the center and all the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. Let the batter stand 5 minutes.

If making by hand: add the salt, the 2/3 cup of sugar and the cornmeal to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together, some loose flour should remain at the bottom of the bowl. Let batter stand for 5 minutes.

Gently shape the dough into balls about 2 1/4 inches in diameter, they should have a rough, rocky exterior (I used a large ice cream scoop). Place the dough on the prepared pan about 2 inches apart.

Sprinkle the tops of the scones with the 1/4 cup sugar (I used raw sugar for the texture). Place the scones in the oven on the middle rack and immediately turn the temperature down to 375oF. bake for 20-25 minutes or until the scones are golden. transfer the scones to a wire rack to cool

Notes: because I used the ice cream scoop my scones were smaller, and therefore baked just about 20 minutes.

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