Though I would probably eat (and enjoy) anything made from cornmeal, these scones are particular favorites. The flavor of the dried cherries really complements the slight sweetness of the cornmeal.

Makes 12 scones


2 cups all-purpose bleached flour
1 cup stone-ground yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons unsalted butter
1 cup dried sour cherries, about 5 ounces
1 egg
1/2 cup milk
1 teaspoon finely grated lemon zest
2 teaspoons vanilla extract

One cookie sheet or jelly-roll pan covered with parchment or foil

  1. Preheat oven to 450 degrees and set a rack in the middle level.
  2. Combine flour, cornmeal, sugar, baking powder and salt in a bowl.
  3. Cut butter into 12 pieces and rub evenly into dry ingredients, until mixture has the appearance of fine cornmeal. Add cherries.
  4. Whisk egg, milk, zest and vanilla together and stir into flour and butter mixture with a fork, to form a smooth dough.
  5. Divide the dough into 3 pieces and form each piece into a 5-inch disk. Using a sharp, floured knife, divide each disk into four wedges. Place on pan, leaving 2 inches between scones on all sides.
  6. Bake scones at 450 degrees until they are firm, but not dry, about 10 to 15 minutes. Watch closely to be sure they do not color too deeply.