Lemon Cornmeal And Cherry Scones |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These scones are such a wonderful treat. The combination of dried cherries with the fresh lemon zest gives a fresh flavor and super aroma as baking, too. Ingredients:
1 cup dried cherries |
1 cup hot tea |
1 1/2 cup flour |
1/2 cup yellow cornmeal |
1 tbsp baking powder |
1/4 tsp baking soda |
1/2 tsp salt |
freshly grated zest of 2 lemons |
6 tbsp room temperature unsalted butter broken into pebbles |
1/2 cup whole milk |
1/4 cup real, pure maple syrup |
1 tsp pure vanilla extract (i prefer the mexican) |
1 egg yolk mixed with 1 tbsp water |
large grained sugar for garnish to sprinkle |
Directions:
1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Pour the hot tea and extra hot water over the cherries and let them soak for about 15 minutes to plump them. Drain and spread on paper towels to remove excess moisture.
4. In a bowl combine the flour, cornmeal, baking powder, baking soda, salt, and lemon zest.
5. With a pastry knife cut in the butter until the mixture resembles small peas - don't overdo the handling.
6. Fold in the cherries.
7. In a cup mix the milk, maple syrup, and vanilla extract. Pour that into the batter and gently mix with a wooden spoon until the milk is incorporated which will result in a moist batter.
8. Use an ice cream scoop to form 1/4 cup balls of the bhatter onto the parchment paper about two inches apart. Brush each one's top with the egg wash and sprinkle the sugar atop.
9. Bake for about 30 minutes, until they are golden.
10. With a spatula transfer the scones to a rack to cool a bit.
11. Serve with preserves and whipped cream and tea.
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