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Receta Lemon Cornmeal Scones With Dried Cherries
by Global Cookbook

Lemon Cornmeal Scones With Dried Cherries
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Ingredientes

  • 2 c. All purpose bleached flour
  • 1 c. Stone grnd yellow cornmeal
  • 1/3 c. Sugar
  • 1 Tbsp. Baking pwdr
  • 1 tsp Salt
  • 5 Tbsp. Unsalted butter
  • 1 c. Dry sour cherries, about 5 ounces
  • 1 x Egg
  • 1/2 c. Lowfat milk
  • 1 tsp Finely grated lemon zest
  • 2 x Teapsoons vanilla extract

Direcciones

  1. Cover a cookie sheet with parchment or possibly foil. Preheat oven to 450 degrees and set a rack in middle level.
  2. Combine flour, cornmeal, sugar, baking pwdr and salt in a bowl. Cut butter into 12 pcs and rub proportionately into dry ingredients, till mix has the appearance of fine cornmeal. Add in cherries.
  3. Whisk egg, lowfat milk, zest and vanilla together and stir into flour and butter mix with a fork, to create a smooth dough. Divide the dough into 3 pcs 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 min, being careful which they don't color too deeply, or possibly till they are hard, but not dry.
  4. Yield: 12 scones