Corn-Cherry Scones

Recipe Ingredients

2 cups	125g / 4.4oz	Unbleached all-purpose flour
1/2 teaspoon	2.5ml	Baking soda
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Kosher salt
2/3 cup	131g / 4.6oz	Sugar - plus
2 tablespoons	30ml	Sugar - divided
1 1/2 cups	93g / 3.3oz	Medium-grind yellow cornmeal
1 cup	198g / 7oz	Cold unsalted butter - (2 sticks) - cut 1" cubes
3/4 cup	46g / 1.6oz	Dried sweet cherries
1 cup	237ml	Buttermilk

Recipe Instructions

Heat the oven to 425 degrees. Line 2 baking sheets with parchment paper.

Sift the flour, baking soda and baking powder together into a large bowl. Add the salt, two-thirds cup sugar, and the cornmeal to the bowl and stir with a wooden spoon until combined.

Add the butter and cut in with a pastry cutter or 2 dinner knives, until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. The dough will be stiff and slightly sticky. Let the batter stand for 5 minutes.

Gently shape the dough into balls about 2 1/4 inches in diameter and place them on the prepared pans about 2 inches apart.

Sprinkle the remaining sugar on top of the scones. Place the scones on the middle rack and immediately turn the oven temperature down to 375 degrees. Bake for 20 to 25 minutes, or until the scones are golden. Transfer the scones to a wire rack and cool.

This recipe yields 14 servings; (makes 14 scones).

Each scone: 297 calories; 4 grams protein; 40 grams carbohydrates; 2 grams fiber; 14 grams fat; 8 grams saturated fat; 36 mg. cholesterol; 224 mg. sodium.

Source:
The Los Angeles Times, 01-21-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.