The boys and I decided to make the second week of winter break a week of gift card adventures. We had gift cards for movie theaters, starbucks, restaurants, etc. Believe it or not, you can plan entire days around your gift cards. Soooo much fun! On one of these days we went into San Francisco for the day and walked the park, visited an art museum, and drove around site seeing. In the afternoon the boys were craving a treat from a bakery so I took them to a bakery I love, Arizmendi Bakery. Arizmendi Bakery is a worker-owned cooperative specializing in morning pastries, artisan breads and gourmet pizza. Lots of cool stuff! I tried their Cornmeal Cherry Scone.....YUM!
Had to recreate! One of my favorite bakers is the author of a cookbook called "Bake!", Nick Malgieri. His books are awesome but you can also visit his website. On his site I found a recipe for Lemon Cornmeal Scones with Dried Cherries.
Very easy recipe, went together quickly and no need for any special tools, just your hands, a fork and a mixing spoon!
The cornmeal may sound a little strange but it is really good, adds a little texture that is different from a regular scone. Not a very sweet scone, so I added a little glaze of lemon juice, zest and powdered sugar. It is not in the original recipe but I like the added lemon flavor and the little flecks of zest on top of the scones.
These are perfect for breakfast, tea time, or brunch! Pop open the champagne, make some mimosas and ENJOY!!!
Lemon Cornmeal Scones with Dried Cherries adapted from Nick Malgieri
Makes 12 Scones
2 cups all-purpose bleached flour
1 cup stone-ground yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons unsalted butter
1 cup dried sour cherries, about 5 ounces
1/2 cup milk
1 teaspoon finely grated lemon zest
2 teaspoons vanilla extract
1 cookie sheet or jelly-roll pan covered with parchment or foil
Preheat oven to 450 degrees and set a rack in the 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 each piece into a 5-inch disk. Using a sharp, floured knife, divide each disk into four wedges. Place on pan, leaving 2 inches between scones on all sides.
Bake scones at 450 degrees until they are firm, but not dry, about 10 to 15 minutes. Watch closely to be sure they do not color too deeply.
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