Corn Cherry Scones: Difference between revisions

Corn Cherry Scones (view source)

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 # Preheat the oven to 425. Line a baking sheet with parchment paper or a baking mat.
 # Sift the flour, baking soda, and baking powder together into a large bowl.
-# IF USING A STAND MIXER: Add the salt, the 2/3 cup sugar, and the cornmeal to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. Let the batter stand for 5 minutes.
+# IF USING A STAND MIXER: Add the salt, the 1/3 cup sugar, and the cornmeal to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. Let the batter stand for 5 minutes.
 # IF MAKING BY HAND:Add the salt, the 2/3 cup sugar, and the cornmeal to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the 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 pan about 2 inches apart.