Recipe - Lemon Cornmeal Scones With Dried Cherries

2 cup All purpose bleached flour
1 cup Stone ground yellow cornmeal
1/3 cup Sugar
1 tablespoon Baking powder
1 teaspoon Salt
5 tablespoon Unsalted butter
1 cup Dried sour cherries; about 5
ounces
1 Egg
One half cup Milk
1 teaspoon 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 5inch disks. Using a sharp, floured knife, divide each disk
into four wedges. Place on pan leaving a 2inch 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

Recipe by: Cooking Live Show #CL8998

Posted to MCRecipe Digest V1 #904 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997