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Ingredientes
- 2 c. unbleached all-purpose flour
- 1/2 tsp baking soda
- 1 Tbsp. baking pwdr
- 1/2 tsp kosher salt
- 2/3 c. sugar plus
- 2 Tbsp. sugar divided
- 1 1/2 c. medium-grind yellow cornmeal
- 1 c. cool unsalted butter - (2 sticks) cut 1" cubes
- 3/4 c. dry sweet cherries
- 1 c. buttermilk
Direcciones
- Heat the oven to 425 degrees. Line 2 baking sheets with parchment paper.
- Sift the flour, baking soda and baking pwdr together into a large bowl. Add in the salt, two-thirds c. sugar, and the cornmeal to the bowl and stir with a wooden spoon till combined.
- Add in the butter and cut in with a pastry cutter or possibly 2 dinner knives, till it is the size of small peas. Using the spoon, fold in the cherries. Make a well in the center and add in the buttermilk. Mix briefly, just till the ingredients come together; some loose flour should remain at the bottom of the bowl. The dough will be stiff and slightly sticky. Let the batter stand for 5 min.
- Gently shape the dough into balls about 2 1/4 inches in diameter and place them on the prepared pans about 2 inches apart.
- Sprinkle the remaining sugar on top of the scones. Place the scones on the middle rack and immediately turn the oven temperature down to 375 degrees. Bake for 20 to 25 min, or possibly till the scones are golden brown. Transfer the scones to a wire rack and cold.
- This recipe yields 14 servings;
- (makes 14 scones).
- Comments: Our tasters loved these light, sweet scones with a satisfyingly chewy texture from the cornmeal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 138 | 59% |
| Total Fat 15.74g | 20% |
| Saturated Fat 9.87g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 488mg | 20% |
| Potassium 75mg | 2% |
| Total Carbs 20.26g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.16g | 3% |
| Protein 3.07g | 5% |
