| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 2 | c | All purpose bleached flour |
| 1 | c | Stone ground yellow cornmeal |
| 1/3 | c | Sugar |
| 1 | T | Baking powder |
| 1 | t | Salt |
| 5 | T | Unsalted butter |
| 1 | c | Dried sour cherries, about 5 |
| ounces | ||
| 1 | Egg | |
| 1/2 | c | Milk |
| 1 | t | Finely grated lemon zest |
| 2 | Teapsoons vanilla extract |
INSTRUCTIONS
Cover a cookie sheet with parchment or foil. Preheat oven to 450 degrees and set a rack in middle level. Combine flour, cornmeal, sugar, baking powder and salt in a bowl. Cut butter into 12 pieces and rub evenly into dry ingredients, until mixture has the appearance of fine cornmeal. Add cherries. Whisk egg, milk, zest and vanilla together and stir into flour and butter mixture with a fork, to form a smooth dough. Divide the dough into 3 pieces and form into 5-inch disks. Using a sharp, floured knife, divide each disk into four wedges. Place on pan leaving a 2-inch distance all around each scone. Bake scones at 450 degrees about 10 to 15 minutes, being careful that they do not color too deeply, or until they are firm, but not dry. Yield: 12 scones Recipe by: Cooking Live Show #CL8998 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997
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