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.
- 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)
- 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.