Cornmeal Cherry Scones

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

• Ready In: 45 mins
• Serves: 14
• Yields: 14 scones

Ingredients

• 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)

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.