Lemon Cornmeal Scones With Dried Cherries

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Servings: 12 Difficulty: Advanced
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Tender, buttery scones bursting with bright lemon zest and tart dried cherries
Lemon Cornmeal Scones With Dried Cherries recipe image
Lemon Cornmeal Scones With Dried Cherries recipe image
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Lemon Cornmeal Scones With Dried Cherries

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 560.4

Description

These Lemon Cornmeal Scones offer a delightful twist on a classic tea-time favorite. The addition of stone-ground cornmeal provides a lovely, subtle crunch and rustic texture, while the dried cherries add bursts of sweet-tart flavor that balance the brightness of fresh lemon zest. Made with simple pantry staples like all-purpose flour, butter, and milk, these scones are tender, flaky, and incredibly aromatic. They are perfect for a leisurely weekend brunch, an afternoon tea party, or simply as a comforting treat with a cup of coffee. The high baking temperature ensures a golden, crisp exterior while keeping the inside soft and moist. Serve them warm, perhaps with a dollop of whipped cream or a smear of clotted cream for an indulgent experience.

Ingredients

Directions

  1. Preheat oven to 450F (230C) and position a rack in the center.
  2. Line a large baking sheet with parchment paper or aluminum foil.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs or fine cornmeal.
  5. Stir the dried cherries into the flour mixture.
  6. In a small separate bowl, whisk together the egg, milk, lemon zest, and vanilla extract.
  7. Pour the wet ingredients into the dry mixture. Gently stir with a fork just until the dough comes together and no dry flour remains.
  8. Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 3/4-inch thick.
  9. Divide the dough into 3 equal pieces and shape each into a 5-inch disk.
  10. Using a sharp, floured knife, cut each disk into four equal wedges.
  11. Place the scone wedges on the prepared baking sheet, leaving about 2 inches of space between each one.
  12. Bake for 10 to 15 minutes, or until the scones are golden brown on top and firm to the touch but not dry inside.
  13. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 560.4kcal
% Daily Value *
Total Fat 9.0g14%
Saturated Fat 2.4g12%
Cholesterol 48.0mg16%
Sodium 42.0mg2%
Total Carbohydrate 91.2g31%
Dietary Fiber 3.2g13%
Sugars 0.4g
Protein 24.6g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scones, lemon, cherries, cornmeal, baking, brunch, tea time, dessert, pastry, fruit, citrus, breakfast, homemade, easy, comfort food
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