Corn Cherry Scones

This recipe is from the Cheeseboard cookbook and they taste just like the ones they make at the Cheeseboard!  The cornmeal gives these a great texture and the dried cherries are the perfect mix of tart and sweet.


  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 1 1/2 cups cornmeal

Cut into the above at low speed (about 4 minutes) until pea sized.

  • 1 cup cold butter

Mix into the above.

  • 3/4 cup dried cherries

Make a well in the above and add.  Let stand 5 minutes.

  • 1 1/4 cups buttermilk

Shape dough into 2 1/4″ balls.  Place 2″ apart.  Sprinkle with 1/4 cup sugar (optional).  Bake at 375 for 20 minutes.


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