Ingredients:
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup cups sugar
1/4 cup sugar
1 1/2 cups medium-grind yellow cornmeal
1 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup sweet dried cherries
1 1/4 cups buttermilk
Directions:
Preheat oven to 425F. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
Sift together flour, baking soda and baking powder into a large bowl.
Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined.
Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries.
Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl.
Let the batter stand for 5 minutes.
Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
Sprinkle the 1/4 cup sugar on top of the scones.
Place the scones on the middle rack of the oven and immediately turn the temperature down to 375F.
Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
Servings: Serve
Time preparation: 30 min.
Time total: 55 min.