Ingredients for Cheese Board Corn Cherry Scones
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup granulated sugar, for sprinkling
- 1/2 cup fine yellow cornmeal
- 1/2 cup (1 stick) cold unsalted butter
- 1 cup dried cherries, plumped and drained
- 1 cup buttermilk
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How to Make Cheese Board Corn Cherry Scones
- Preheat oven to 425°F (220°C).
- Adjust oven rack to the center position.
- Line one or two baking sheets with parchment paper or a baking mat.
- In a large bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon baking powder.
- Add 1 teaspoon salt, 2/3 cup granulated sugar, and 1/2 cup fine cornmeal. Stir with a wooden spoon until well combined.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently fold in 1 cup fresh or frozen cherries.
- Create a well in the center of the dry ingredients.
- Pour in 1 cup buttermilk and mix briefly until just combined. Some dry ingredients will remain at the bottom of the bowl.
- Let the dough rest for 5 minutes.
- Gently shape the dough into 2 1/4-inch diameter balls and place them on the prepared baking sheets, leaving about 2 inches between each scone.
- Sprinkle 1/4 cup granulated sugar over the tops of the scones.
- Immediately reduce oven temperature to 375°F (190°C).
- Bake for 20-25 minutes, or until the scones are golden brown.
- Transfer the scones to a wire rack to cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
53g
Fat
39g
Carbs
11g
