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Corn-Cherry Scones




Source of Recipe


Internet


List of Ingredients




2 cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
2/3 cup plus 2 tablespoons sugar, divided
1 ½ cups medium-grind yellow corn meal
1 cup (2 sticks) margarine, cold, unsalted, cut into 1-inch cubes
¾ cup dried sweet cherries
1 cup vegan buttermilk substitute*

Heat oven to 425 degrees. Line two baking sheets with parchment paper.

Sift the flour, baking soda and baking powder together into a large bowl. Add the salt, 2/3 cup sugar and the cornmeal to the bowl and stir with a wooden spoon until combined.

Add the margarine and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the vegan buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. The dough will be stiff and slightly sticky. Let dough stand 5 minutes.

Gently shape dough into balls about 2 ¼ inches in diameter and place them on the prepared pans about 2 inches apart.

Sprinkle remaining sugar on top of the scones. Place scones on the middle rack and immediately turn down oven temperature to 375 degrees. Bake 20-25 minutes or until scones are golden. Transfer to a wire rack to cool. Makes 14 scones.

* 1 tablespoon vinegar and enough soy milk to equal 1 cup. Let stand 10 minutes before use.



Recipe