Cornmeal Cherry Scones - cooking recipe

Ingredients

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup sugar
1 1/2 cups yellow cornmeal
1 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup dried sweet cherries
1 cup buttermilk
2 tablespoons sugar (for topping)

Preparation

Preheat oven to 425 F; line 2 baking sheets with parchment paper and set aside.
Sift the flour, baking soda and baking powder together into a large bowl; add the salt, 2/3 cup sugar and cornmeal and stir until combined.
Add the butter to the flour mixture and cut in with a pastry cutter until the mixture resembles small peas; mix in the dried cherries.
Make a well in the center and add the buttermilk; mix briefly, just until the ingredients come together; let batter rest for 5 minutes (it will be stiff and slightly sticky).
Gently shape the dough into balls about 2 1/4 inches in diameter and place them on prepared pans about 2 inches apart; sprinkle with the remaining 2 tablespoons sugar.
Place the scones on the middle rack of the oven and immediately turn the oven temperature down to 375\u00b0F.
Bake for 20 to 25 minutes or until the scones are golden.
Cool on a wire rack.