Rating: 4 stars
4913 Ratings
  • 5 star values: 0
  • 4 star values: 4913
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Because the dough for these slightly crunchy cornmeal scones is not rolled, it's less likely to be overworked, resulting in a more tender scone. Mariah Swan suggests soaking the cherries (or other dried fruit) in hot tea or apple juice for extra flavor. More Breakfast Recipes

Mariah Swan
January 2008


Recipe Summary

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. Line a large baking sheet with parchment paper. In a heatproof measuring cup, cover the dried sour cherries with hot tap water and let stand for 15 minutes. Drain and pat dry.

  • In a medium bowl, mix the flour with the cornmeal, baking powder, baking soda, salt and lemon zest. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the cherries. In the measuring cup, combine the milk, maple syrup and vanilla. Add the liquid to the bowl and stir with a wooden spoon until the dough is evenly moistened; it will be a little wet.

  • Scoop 1/4 cup mounds of dough onto the baking sheet, spacing them 2 inches apart. Brush the tops with the egg wash and sprinkle lightly with coarse sugar. Bake for about 30 minutes, until golden. Transfer the scones to a rack to cool slightly. Serve warm or at room temperature.