Cherry Cornmeal Scones

I had some cherries left over after making cherry-vanilla ricotta muffins the other day, so I decided to make some of these cherry cornmeal scones to fill out a meal of leftovers. I ate them for breakfast this morning as we didn't eat them all for dinner. These scones are filling and very easy to make. Any type of berry or current can be used instead of cherries. For a spicy scone, omit the cherries, add some finely chopped jalapeños, along with some ground chili powder and a cup of shredded extra old Cheddar cheese.

Cherry Cornmeal Scones

Recipe by Lisa Turner Published on June 12, 2007 Easy, slightly sweet cherry scones with a little cornmeal crunch Preparation: 10 minutes Cooking time: 20 minutes Print this recipe Ingredients: 1 cup unbleached white flour 1 cup yellow cornmeal 2 teaspoons baking powder 1/8 teaspoon baking soda 1/2 teaspoon sea salt 3 tablespoons white sugar 6 tablespoons cold unsalted butter 2/3 cup buttermilk 1 large egg 1/2 cup fresh or dried cherries, chopped Instructions: Preheat an oven to 375°F and grease or line a baking sheet with parchment paper. In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and sugar. Cut in the butter with a pastry cutter or two knives until the butter is broken into little tiny pieces. Pour the buttermilk into a small bowl or 2-cup measuring cup. Add the egg and beat gently with a fork or small whisk until well blended. Make a well in the center of the dry ingredients and then pour in the buttermilk mixture. Add the cherries and stir until just combined, being careful not to over-mix. Using a greased ladle or 1/3-cup measuring scoop, drop the batter onto the baking sheet. You will have 6 to 8 scones, depending on how large you want them. Leave at least an inch between each scone. Bake for 20 minutes or until the scones begin to brown. Cool on a wire rack for 15 minutes before serving. Makes 6 to 8 scones