Cheese Board Corn Cherry Scones |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is one of many scone recipes in The Cheese Board Collective Works, , and one of the best scones I've ever had. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand. Ingredients:
2 cups unbleached all-purpose flour |
1/2 teaspoon baking soda |
1 tablespoon baking powder |
1/2 teaspoon kosher salt |
2/3 cup cups sugar |
1/4 cup sugar |
1 1/2 cups medium-grind yellow cornmeal |
1 cup cold unsalted butter, cut into 1-inch cubes |
3/4 cup sweet dried cherries |
1 1/4 cups buttermilk |
Directions:
1. Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
2. Sift together flour, baking soda and baking powder into a large bowl.
3. Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
4. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
5. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
6. Let the batter stand for 5 minutes.
7. Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
8. Sprinkle the 1/4 cup sugar on top of the scones.
9. Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
10. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
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