Lemon Cornmeal Scones With Dried Cherries
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Lemon Cornmeal Scones With Dried Cherries
  Lemon    Cornmeal    Scones    Cherries  
Last updated 6/12/2012 12:59:07 AM. Recipe ID 22012. Report a problem with this recipe.
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      Title: Lemon cornmeal scones with dried cherries
 Categories: Live
      Yield: 4 Servings
 
      2 c  All purpose bleached flour
      1 c  Stone ground yellow
           Cornmeal
    1/3 c  Sugar
      1 tb Baking powder
      1 ts Salt
      5 tb Unsalted butter
      1 c  Dried sour cherries, about 5
           Ounces
      1    Egg
    1/2 c  Milk
      1 ts Finely grated lemon zest
      2    Teapsoons vanilla extract
 
  Cover a cookie sheet with parchment or foil. Preheat oven to 450
  degrees and set a rack in middle level.
  
  Combine flour, cornmeal, sugar, baking powder and salt in a bowl. Cut
  butter into 12 pieces and rub evenly into dry ingredients, until
  mixture has the appearance of fine cornmeal. Add cherries.
  
  Whisk egg, milk, zest and vanilla together and stir into flour and
  butter mixture with a fork, to form a smooth dough. Divide the dough
  into 3 pieces 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 minutes, being careful that they do not color too
  deeply, or until they are firm, but not dry.
  
  Yield: 12 scones
  




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Recipe ID 22012 (Apr 03, 2005)

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