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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love the texture that the cornmeal gives to these scones. Recipe from the L.A. Times food section. 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.
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