Food recipes
Cornmeal Cherry Scones
Cornmeal Cherry Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated corn...
Cornmeal Cherry Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cornmeal, degermed, unenriched, yellow
butter, without salt
cherries, sweet, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
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 375F.
Bake for 20 to 25 minutes or until the scones are golden.
Cool on a wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cornmeal, degermed, unenriched, yellow
butter, without salt
cherries, sweet, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
Directions:
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 375F.
Bake for 20 to 25 minutes or until the scones are golden.
Cool on a wire rack.