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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