1/3 Photos of Lemon Cornmeal Scones With Dried Cherries
Susiecat too's Note:
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.
My Private Note
Units: US | Metric
- 1 1/2 cups all-purpose flour
- 1/2 cup oat bran
- 1 cup stone-ground yellow cornmeal
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoons unsalted butter
- 1 cup dried sour cherries, coarsely chopped
- 3/4 cup walnuts, coarsely chopped and toasted
- 1 egg
- 1/2 cup milk
- 1 tablespoon lemon zest, finely grated
- 2 teaspoons vanilla extract
- 1Set oven rack to middle level and preheat to 450 degrees F. Line a baking sheet with parchment paper.
- 2Combine dry ingredients in a bowl.
- 3Add butter, cutting in with your fingers until texture is like sand.
- 4Add dried cherries and nuts, mix.
- 5Mix egg, milk, zest and vanilla in a bowl.
- 6Add egg/milk mixture to dry ingredients, mix well.
- 7Cut dough into 3 parts.
- 8Shape each part into a 5-inch disk.
- 9Cut each disk into 4 wedges.
- 10Arrange wedges on prepared baking pan so that there is about 2 inches around each piece.
- 11Bake 10-15 minutes, until lightly brown.
- 12Serve with butter, jam, and coffee or tea.
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Nutritional Facts for Lemon Cornmeal Scones With Dried Cherries
Serving Size: 1 (65 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 230.5
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 3.9 g
- Cholesterol 31.7 mg
- Sodium 300.2 mg
- Total Carbohydrate 29.8 g
- Dietary Fiber 2.3 g
- Sugars 6.0 g
- Protein 5.1 g
The following items or measurements are not included:
dried sour cherries