Best Cornmeal Cherry Scones Recipes
CHEESE BOARD CORN CHERRY SCONES
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.
Provided by hannahactually
Categories Scones
Time 55m
Yield 15-20 scones, 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
- Sift together flour, baking soda and baking powder into a large bowl.
- Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
- Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
- Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
- Let the batter stand for 5 minutes.
- 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.
- Sprinkle the 1/4 cup sugar on top of the scones.
- Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
- Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
CORNMEAL CHERRY SCONES
I love the texture that the cornmeal gives to these scones. Recipe from the L.A. Times food section.
Provided by ClareVH
Categories Scones
Time 45m
Yield 14 scones, 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 F; line 2 baking sheets with parchment paper and set aside.
- 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.
- 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.
- 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).
- 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.
- Place the scones on the middle rack of the oven and immediately turn the oven temperature down to 375°F.
- Bake for 20 to 25 minutes or until the scones are golden.
- Cool on a wire rack.
Nutrition Facts : Calories 284.8, Fat 14, SaturatedFat 8.5, Cholesterol 35.6, Sodium 210.1, Carbohydrate 37.3, Fiber 1.6, Sugar 13.3, Protein 3.7
LEMON CORNMEAL SCONES WITH DRIED CHERRIES
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.
Provided by Susiecat too
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven rack to middle level and preheat to 450 degrees F. Line a baking sheet with parchment paper.
- Combine dry ingredients in a bowl.
- Add butter, cutting in with your fingers until texture is like sand.
- Add dried cherries and nuts, mix.
- Mix egg, milk, zest and vanilla in a bowl.
- Add egg/milk mixture to dry ingredients, mix well.
- Cut dough into 3 parts.
- Shape each part into a 5-inch disk.
- Cut each disk into 4 wedges.
- Arrange wedges on prepared baking pan so that there is about 2 inches around each piece.
- Bake 10-15 minutes, until lightly brown.
- Serve with butter, jam, and coffee or tea.
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