Lemon Cornmeal Scones With Dried Cherries
Ingredients:
1 3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/3 cup sugar, plus more for sprinkling
1 tbsp baking powder
1 tsp salt
1/4 cup (4 tbsp) butter, cold
1 cup dried cherries
1 egg
1/2 cup milk
1 tsp lemon zest
1 tsp vanilla extract
Heavy cream for brushing
Directions:
Add all-purpose flour, yellow cornmeal, sugar, baking powder, and salt into the bowl of a stand mixer.
Cut the cold butter into 1-inch cubes and add to the dry ingredients.
Using the paddle attachment on low speed, mix butter into dry ingredients thoroughly until the mixture resembles coarse cornmeal. The mixture should remain cool and powdery.
Combine egg, milk, lemon zest, and vanilla extract in another bowl and whisk until fully combined. Add the liquids to the dry ingredients, mixing with the paddle briefly, just until the dough holds together. Do not overwork the dough.
Scoop balls of dough using a cookie scoop. Arrange them on a baking sheet with two inches of space in between. Let chill in the refrigerator.
Preheat oven to 400°F. Brush the tops with heavy cream and sprinkle sugar on top.
Bake for approximately 10 to 15 minutes until slightly golden.
Recipe courtesy of Mentalfloss.com
