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