1. Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat. 2. Sift together flour, baking soda and baking powder into a large bowl. 3. Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined. 4. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries. 5. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl. 6. Let the batter stand for 5 minutes. 7. 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. 8. Sprinkle the 1/4 cup sugar on top of the scones. 9. Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°. 10. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
