Lemon Cornmeal Scones With Dried Cherries Recipes

Steps:

• Set oven rack to middle level and preheat to 450 degrees F. Line a baking sheet with parchment paper.
• Combine dry ingredients in a bowl.
• Add butter, cutting in with your fingers until texture is like sand.
• Add dried cherries and nuts, mix.
• Mix egg, milk, zest and vanilla in a bowl.
• Add egg/milk mixture to dry ingredients, mix well.
• Cut dough into 3 parts.
• Shape each part into a 5-inch disk.
• Cut each disk into 4 wedges.
• Arrange wedges on prepared baking pan so that there is about 2 inches around each piece.
• Bake 10-15 minutes, until lightly brown.
• Serve with butter, jam, and coffee or tea.

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, sugar, lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries.
• On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar if desired.
• Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool.

Steps:

• Preheat oven: 325 degrees F.
• Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.

Steps:

• Preheat oven to 375°F with rack in middle.
• Whisk together flour, sugar, baking powder, and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries.
• Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate).
• Turn out dough onto a lightly floured surface. With floured hands, press into a 1-inch-thick rectangle. Cut out rounds with cutter and arrange 2 inches apart on a parchment-paper-lined baking sheet. Gather scraps together and cut out additional scones.
• Brush tops of scones with cream and sprinkle lightly with sugar. Bake scones, rotating baking sheet halfway through, until tops are golden, 25 to 30 minutes. Cool on a rack about 10 minutes before serving.