Corn Cherry Scones

Thanks to Sabina’s copying from Cheese Board. Based on “The Cheese Board Collective Works”, by the Cheese Board Collective (Ten Speed Press, 2003)

She said, “The biggest change I made was adding very crunchy, thick-ground cornmeal or even polenta, which may be an acquired taste for some.”


  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup + 1/4 cup sugar
  • 1 1/2 cups medium-grind or heavy-grind yellow cornmeal
  • 1 cup cold unsalted butter, cut into 1-inch cubes
  • 3/4 cup dried sweet cherries
  • 1 1/4 cups buttermilk (made from 1.25 c milk and either juice of half a lemon or 1 tbsp vinegar)
  • 1 egg for browning


  1. Preheat oven to 425°. Adjust rack in center of oven. Line 2 baking sheets with parchment paper or a baking mat.
  2. Sift together flour, baking soda and baking powder into a large bowl.
  3. Add salt, 2/3 cup sugar, and the cornmeal.
  4. Stir with a wooden spoon until combined.
  5. Add butter and cut in with a pastry cutter until it is the size of small peas.
  6. Using the spoon, mix in cherries.
  7. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
  8. Let the batter stand for 5 minutes.
  9. 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.
  10. Sprinkle the 1/4 cup sugar on top of the scones.
  11. Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°.
  12. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

Yields 10-12 scones


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