"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry Corn Scones (from Cheese Board) Recipe

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This recipe for Cherry Corn Scones (from Cheese Board), by , is from Jacqueline's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jacqueline DeRouin

Category:
Category:

Ingredients:  
Ingredients:  
2 cups unbleached all purpose flour (or GF flour mix)
1/2 tsp. baking soda
1 Tbs. baking powder
1/2 tsp. salt
2/3 cups sugar + 1/4 cup sugar
1-1/2 cups medium grind yellow cornmeal
1 cup cold unsalted butter, cut into 1" cubes
3/4 cup dried cherries
1-1/4 cups buttermilk

Directions:
Directions:
Preheat oven to 425 Adjust rack to center of oven. Line 1 or 2 baking sheets with parchment paper.

Sift together four, soda and baking powder into a large bowl.

Add salt, 2/3 cup sugar and the cornmeal. Stir with a wooden spoon until combined.

Add butter and cut with a pastry cutter (or 2 knives) until it is the size of small peas. (Food processor works fine for this, too.) Mix in cherries.

Make a well in the center; add buttermilk; mix briefly until ingredients just come together. Some loose flour will remain at bottom of bowl. Let the batter stand for 5 minutes.

Gently shape the dough into balls about 2-1/4" and place on prepared pans about 2" apart. Sprinkle with remaining 1/4 cup sugar. They will look rustic. This is good.

Reduce heat to 375 and bake for 20-25 minutes.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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