Cornmeal-Cherry Scones

March 29, 2015


Author Notes: Very lightly adapted from The Cheese Board: Collective Works.Nicholas Day

Makes: 14 scones

Ingredients

  • 2 cups 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 cornmeal (medium grind, but fine is fine too)
  • 1 cup cold unsalted butter (2 sticks), cut into 1-inch pieces
  • 3/4 cup dried sweet cherries
  • 1 cup buttermilk

Directions

  1. Heat the oven to 425° F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, and baking powder. Add the salt, sugar, and cornmeal and mix together.
  3. With a pastry cutter or a couple of butter knives, cut the butter into the flour mixture until it is the size of peas. Mix in the cherries, and then make a well in the center and pour in the buttermilk. Mix briefly, just until the dough comes together; it should be stiff and still a little sticky. (Don't worry about getting every last bit of flour.) Let rest for 5 minutes.
  4. Form the dough into balls about 2 inches in diameter and place them on the baking sheets a couple of inches apart. Place in the oven and immediately turn down the temperature to 375° F. Bake for 20 to 25 minutes, rotating the sheets halfway through, until the scones are golden. Cool on a wire rack.

More Great Recipes:
Quick Bread|Buttermilk|Cherry|Cornmeal|Breakfast

Reviews (13) Questions (2)

13 Reviews

Laurie November 11, 2018
Terrific! Used coarse grind cornmeal and the texture was crunchy but that is what made them special and not at all cake-like. Rave reviews. Put extra "scone balls" in the freezer for a quick treat on holiday mornings.
 
pwegner August 6, 2018
Had been buying these for years at Arizmendi and was happy to find the recipe. Easy enough for my daughter to make on her own and they never fail to please. We use cranberries when no cherries on hand and sometimes a blend of medium and fine cornmeal. They always turn out fine.
 
Katherine March 30, 2016
I made these scones this morning. They were quick, easy and I already had every ingredient in the pantry (win!). Like a few other people I used fine cornmeal and plumped the cherries in lemon tea. The scones came out nicely, but I feel like they're missing something. I might throw in a healthy handful or two of pistachios next time.
 
Genny D. May 1, 2015
I made these exactly as written and they were great. I used plain old cornmeal that I had in my pantry (Quaker Yellow Cornmeal) and can't imagine that changing it would make much of a difference. These were sweet, subtle, with a lovely crunch. Mine spread out more than the ones pictured, probably because some of my butter was not as cold as it should have been (but I didn't want to wait). Very happy with the results!
 
Brenda P. April 28, 2015
Thank you! Can't wait to try them.
 
arcane54 April 27, 2015
One of my favorite scone recipes (and cookbooks)! Brenda, I've used half coarse/half fine and it's worked out perfectly for me. Like ivygreene, I soak the dried cherries too, using orange juice.
 
ivygreene April 27, 2015
I used the old fashioned "cheap" Albers brand that is also labeled in Spanish and they were still delicious. But I would definitely try the coarser Bob's Red Mill next time. I would also brush them with a little cream before baking to make them more crusty on the outside. <br />
 
Brenda P. April 27, 2015
I want to make these as part of a scone platter to send to my husband's work place. A question for the commenters who have made it: Did you use medium grind corn meal? The corn meal in my pantry says neither fine nor coarse, just stone ground. I was thinking that if I can find medium I may use half medium and half fine or regular.
 
ivygreene April 17, 2015
I made these last night to serve this morning. I made about 35 mini scones from the recipe. I had about 1 1/4 cups of cherries and "plumped" them before adding to the dry ingredients by soaking them briefly in a bowl of lemon ginger tea. I also reheated the scones this morning and they tasted like they just came out of the oven. I was bombarded for recipe quests. Thank you.<br />
 
kim April 16, 2015
Made these tonight and they turned out wonderfully! They didn't brown up as nicely as the ones in the photograph, but they tasted great. Next time I will use more cherries, maybe a full cup, and chop them up so they're a little more spread out.
 
Nicole O. April 13, 2015
I made these yesterday and they went completely flat! They taste great but I'm bummed.
 
kzmccaff April 12, 2015
Just made these and they were delicious! I used a cookie scoop to make the scones and they were about half the recommended size, so they cooked up in about 12 mins. Next time I might reduce the oven temp slightly b/c the bottom was not burned, but getting close to it when I took them out. I'll report back if I try that. LOVED the cornmeal in the scones--I bet this would be awesome with fresh or frozen blueberries, too.
 
Debra April 10, 2015
I am going to make these. I like cornbread very much.