Lemon Cornmeal Scones With Dried Cherries |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. Set oven rack to middle level and preheat to 450 degrees F. Line a baking sheet with parchment paper.
2. Combine dry ingredients in a bowl.
3. Add butter, cutting in with your fingers until texture is like sand.
4. Add dried cherries and nuts, mix.
5. Mix egg, milk, zest and vanilla in a bowl.
6. Add egg/milk mixture to dry ingredients, mix well.
7. Cut dough into 3 parts.
8. Shape each part into a 5-inch disk.
9. Cut each disk into 4 wedges.
10. Arrange wedges on prepared baking pan so that there is about 2 inches around each piece.
11. Bake 10-15 minutes, until lightly brown.
12. Serve with butter, jam, and coffee or tea.
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