Total Time
45mins
Prep 20 mins
Cook 25 mins

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

Ingredients Nutrition

Directions

  1. Preheat oven to 425 F; line 2 baking sheets with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Place the scones on the middle rack of the oven and immediately turn the oven temperature down to 375°F.
  7. Bake for 20 to 25 minutes or until the scones are golden.
  8. Cool on a wire rack.

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