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Corn Cherry Scones: Difference between revisions
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# Preheat the oven to 425. Line a baking sheet with parchment paper or a baking mat. | # Preheat the oven to 425. Line a baking sheet with parchment paper or a baking mat. | ||
# (IF USING FOOD PROCESSOR: Add the flour, baking soda, baking powder, salt, 1/3 cup sugar, and cornmeal to the food processor and pulse a few times to mix. Add the butter, in chunks, and pulse until there are no large pieces. Dump mix into a bowl and mix in cherries. Add buttermilk and mix by hand until ingredients come together. Let the batter stand for 5 minutes.) | |||
# IF USING A STAND MIXER: Sift the flour, baking soda, and baking powder together into a large bowl. 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 USING A STAND MIXER: Sift the flour, baking soda, and baking powder together into a large bowl. 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: Sift the flour, baking soda, and baking powder together into a large bowl. | # IF MAKING BY HAND: Sift the flour, baking soda, and baking powder together into a large bowl. | ||