Cheese Board Corn Cherry Scones
Gina
ingredients
- 2 c unbleached all-purpose flour
- 1/2 t. baking soda
- 1 T. baking powder
- 1/2 t. kosher salt
- 2/3 c. + 1/4 c. sugar
- 1 1/2 c. medium-grind yellow cornmeal
- 1 c. cold unsalted butter, cut into 1" cubes
- 3/4 c. dried sweetened cherries
- 1 1/4 c. buttermilk
directions
- 1
Preheat oven to 425° F. Line 1-2 baking sheets with parchment paper or a baking rack.
- 2
Sift together flour, baking soda and salt in a large bowl. Add salt, 2/3 c. sugar, and cornmeal. Stir with a wooden spoon until combined. Add butter and cut into dough until mixture resembles small peas. Using the spoon, mix in cherries. Make a well in the center of the dough; add buttermilk and stir until just combined.
- 3
Freeze or chill dough 15-20 minutes.
- 4
Gently shape dough into balls (approximately 2 1/4“ in diameter). Take care not to over-handle the dough - it should be rough! Place on prepared pans approximately 2” apart.
- 5
Brush dough with melted butter. Chill. Brush with cream/whole milk; sprinkle with 1/4 c. sugar.
- 6
Place scones in center of oven and immediately turn the temperature down to 375°. Bake 20-25 minutes, or until golden. Transfer scones to a wire rack to cool.
Source: Gina
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