Lemon Cornmeal Scones with Dried Cherries
Brighten your breakfast table with these delightful Lemon Cornmeal Scones with Dried Cherries, a perfect balance of tangy citrus and sweet, chewy fruit. These scones feature a unique blend of all-purpose flour and golden cornmeal, giving them a subtle crunch and rustic texture. Infused with fresh lemon zest and juice, their sunny flavor is complemented by bursts of dried cherries in every bite. A touch of turbinado sugar adds a glistening, caramelized finish. Quick and easy to prepare, these scones bake up beautifully in just 20 minutes, making them ideal for busy mornings or a leisurely weekend brunch. Serve them warm with butter, clotted cream, or a dollop of jam for a treat that’s as elegant as it is comforting. Perfect for lemon lovers and artisanal baking enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 0.25 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, cold and diced
- 0.5 cups Dried cherries
- 1 tablespoon Lemon zest, freshly grated
- 0.5 cups Heavy cream
- 2 tablespoons Lemon juice, freshly squeezed
- 0.5 teaspoons Vanilla extract
- 2 tablespoons Turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.
Add the cold, diced butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the dried cherries and lemon zest to evenly distribute throughout the mixture.
In a separate small bowl, whisk together the heavy cream, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry mixture and gently stir just until the dough comes together. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and shape it into a 6-inch round disk about 1 inch thick.
Cut the disk into 8 wedges (like a pie) and carefully transfer the wedges onto the prepared baking sheet, spacing them slightly apart.
If desired, sprinkle the tops of the scones with turbinado sugar for added crunch and sweetness.
Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, clotted cream, or your favorite jam.
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 97.4 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
