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Corn Cherry Scones: Difference between revisions
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===Yield=== | ===Yield=== | ||
6 Scones | |||
==Ingredients== | ==Ingredients== | ||
* | * 1 cups unbleached all-purpose flour | ||
* 1/ | * 1/4 teaspoon baking soda | ||
* 1 tablespoon baking powder | * 1/2 tablespoon baking powder | ||
* 1/ | * 1/4 teaspoon kosher salt | ||
* | * 1/3 cup plus 1/8 cup sugar | ||
* | * 3/4 cups medium grind yellow cornmeal | ||
* 1 cup ( | * 1/2 cup (1 sticks) cold unsalted butter, cut into 1-inch cubes | ||
* 3/ | * 3/8 cup dried sweet cherries | ||
* | * 5/8 cups buttermilk (seems wet with this much--RG) | ||
==Method== | ==Method== | ||
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# 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 | # 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 | ||