Corn Cherry Scones - Revision history

Griscom: /* Method */

2023-10-19T18:33:25Z

Method

← Older revision		Revision as of 18:33, 19 October 2023
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	# (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 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. Add the salt, the 1/3 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.
	Add the salt, the 1/3 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.		# 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.
	# Sprinkle the 1/4 cup sugar on top of the scones. Place the scones in the oven on the middle rack and after 5 minutes turn the temperature down to 375. Bake for 20 to 25 minutes or until scones are golden. Transfer the scones to a wire rack to cool.		# Sprinkle the 1/4 cup sugar on top of the scones. Place the scones in the oven on the middle rack and after 5 minutes turn the temperature down to 375. Bake for 20 to 25 minutes or until scones are golden. Transfer the scones to a wire rack to cool.

Griscom: /* Method */

2023-10-19T18:33:05Z

Method

← Older revision		Revision as of 18:33, 19 October 2023
Line 19:		Line 19:

	# 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 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.

Griscom: /* Ingredients */

2023-10-19T18:32:55Z

Ingredients

← Older revision		Revision as of 18:32, 19 October 2023
Line 10:		Line 10:
	* 1/2 tablespoon baking powder		* 1/2 tablespoon baking powder
	* 1/4 teaspoon kosher salt		* 1/4 teaspoon kosher salt
	* 1/3 cup plus 1/8 cup sugar		* 1/3 cup (plus optional 1/8 cup sugar to sprinkle on top)
	* 3/4 cups medium grind yellow cornmeal		* 3/4 cups medium grind yellow cornmeal
	* 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch cubes		* 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch cubes

Griscom: /* Method */

2023-10-19T18:32:06Z

Method

← Older revision		Revision as of 18:32, 19 October 2023
Line 19:		Line 19:

	# 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.
	# ~~Sift~~ the flour, baking soda, ~~and~~ baking powder ~~together~~ into a ~~large~~ bowl.		# # (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: 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:Add the salt, the 1/3 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.		# IF MAKING BY HAND: 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 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.		# 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.
	# Sprinkle the 1/4 cup sugar on top of the scones. Place the scones in the oven on the middle rack and after 5 minutes turn the temperature down to 375. Bake for 20 to 25 minutes or until scones are golden. Transfer the scones to a wire rack to cool.		# Sprinkle the 1/4 cup sugar on top of the scones. Place the scones in the oven on the middle rack and after 5 minutes turn the temperature down to 375. Bake for 20 to 25 minutes or until scones are golden. Transfer the scones to a wire rack to cool.


	==Source==		==Source==
	"Cheese Board Corn Cherry Scones," [http://www.food.com/recipe/cheese-board-corn-cherry-scones-167976 Food.com], 15-May-06		"Cheese Board Corn Cherry Scones," [http://www.food.com/recipe/cheese-board-corn-cherry-scones-167976 Food.com], 15-May-06

Griscom: /* Ingredients */

2023-10-19T18:27:40Z

Ingredients

← Older revision		Revision as of 18:27, 19 October 2023
Line 14:		Line 14:
	* 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch cubes		* 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch cubes
	* 3/8 cup dried sweet cherries		* 3/8 cup dried sweet cherries
	* 5/8 cups buttermilk ~~(seems wet with this much--RG)~~		* 5/8 cups buttermilk

	==Method==		==Method==

Griscom at 03:00, 9 December 2019

2019-12-09T03:00:44Z

← Older revision		Revision as of 03:00, 9 December 2019
Line 21:		Line 21:
	# Sift the flour, baking soda, and baking powder together into a large bowl.		# Sift the flour, baking soda, and baking powder together into a large bowl.
	# 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 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.		# IF MAKING BY HAND:Add the salt, the 1/3 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.		# 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.
	# Sprinkle the 1/4 cup sugar on top of the scones. Place the scones in the oven on the middle rack and after 5 minutes turn the temperature down to 375. Bake for 20 to 25 minutes or until scones are golden. Transfer the scones to a wire rack to cool.		# Sprinkle the 1/4 cup sugar on top of the scones. Place the scones in the oven on the middle rack and after 5 minutes turn the temperature down to 375. Bake for 20 to 25 minutes or until scones are golden. Transfer the scones to a wire rack to cool.

Richardgriscom at 18:40, 8 December 2019

2019-12-08T18:40:00Z

← Older revision		Revision as of 18:40, 8 December 2019
Line 20:		Line 20:
	# 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.
	# Sift the flour, baking soda, and baking powder together into a large bowl.		# 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.		# 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.		# 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.

Griscom at 01:01, 26 December 2018

2018-12-26T01:01:00Z

← Older revision		Revision as of 01:01, 26 December 2018
Line 6:		Line 6:

	==Ingredients==		==Ingredients==
	* 1 ~~cups~~ unbleached all-purpose flour		* 1 cup unbleached all-purpose flour
	* 1/4 teaspoon baking soda		* 1/4 teaspoon baking soda
	* 1/2 tablespoon baking powder		* 1/2 tablespoon baking powder
Line 12:		Line 12:
	* 1/3 cup plus 1/8 cup sugar		* 1/3 cup plus 1/8 cup sugar
	* 3/4 cups medium grind yellow cornmeal		* 3/4 cups medium grind yellow cornmeal
	* 1/2 cup (1 ~~sticks~~) cold unsalted butter, cut into 1-inch cubes		* 1/2 cup (1 stick) cold unsalted butter, cut into 1-inch cubes
	* 3/8 cup dried sweet cherries		* 3/8 cup dried sweet cherries
	* 5/8 cups buttermilk (seems wet with this much--RG)		* 5/8 cups buttermilk (seems wet with this much--RG)

Griscom at 01:00, 26 December 2018

2018-12-26T01:00:17Z

← Older revision		Revision as of 01:00, 26 December 2018
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	===Yield===		===Yield===

	~~10 To 12~~ Scones		6 Scones

	==Ingredients==		==Ingredients==
	* 2 cups unbleached all-purpose flour		* 1 cups unbleached all-purpose flour
	* 1/2 teaspoon baking soda		* 1/4 teaspoon baking soda
	* 1 tablespoon baking powder		* 1/2 tablespoon baking powder
	* 1/2 teaspoon kosher salt		* 1/4 teaspoon kosher salt
	* 2/3 cup plus 1/4 cup sugar		* 1/3 cup plus 1/8 cup sugar
	* ~~1 1~~/2 cups medium grind yellow cornmeal		* 3/4 cups medium grind yellow cornmeal
	* 1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes		* 1/2 cup (1 sticks) cold unsalted butter, cut into 1-inch cubes
	* 3/4 cup dried sweet cherries		* 3/8 cup dried sweet cherries
	* ~~1 1~~/4 cups buttermilk (seems wet with this much--RG)		* 5/8 cups buttermilk (seems wet with this much--RG)

	==Method==		==Method==
Line 23:		Line 23:
	# 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.		# 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.		# 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.
	# Sprinkle the 1/4 cup sugar on top of the scones. Place the scones in the oven on the middle rack and ~~immediately~~ turn the temperature down to 375. Bake for 20 to 25 minutes or until scones are golden. Transfer the scones to a wire rack to cool.		# Sprinkle the 1/4 cup sugar on top of the scones. Place the scones in the oven on the middle rack and after 5 minutes turn the temperature down to 375. Bake for 20 to 25 minutes or until scones are golden. Transfer the scones to a wire rack to cool.


	==Source==		==Source==
	"Cheese Board Corn Cherry Scones," [http://www.food.com/recipe/cheese-board-corn-cherry-scones-167976 Food.com], 15-May-06		"Cheese Board Corn Cherry Scones," [http://www.food.com/recipe/cheese-board-corn-cherry-scones-167976 Food.com], 15-May-06

Griscom: /* Source */

2014-07-13T21:26:48Z

Source

← Older revision		Revision as of 21:26, 13 July 2014
Line 27:		Line 27:

	==Source==		==Source==
	"Cheese Board Corn Cherry Scones," ~~Food.com~~ http://www.food.com/recipe/cheese-board-corn-cherry-scones-167976		"Cheese Board Corn Cherry Scones," [http://www.food.com/recipe/cheese-board-corn-cherry-scones-167976 Food.com], 15-May-06