Cherry Corn Scones

I had some cherries left over after making Cherry-Vanilla Ricotta Muffins the other day, so I decided to make some Cherry Corn Scones to fill out a meal of leftovers. I ate them for breakfast this morning as we didn't eat them all for dinner. These scones are filling and very easy to make. Any type of berry or current can be used instead of cherries. For a spicy scone, omit the cherries, add some finely chopped jalapenos, along with some ground chili powder and a cup of shredded extra old cheese.

Cherry Corn Scones

1 cup of unbleached white flour
1 cup of cornmeal
2 teaspoons of baking powder
1/8 teaspoon of baking soda
1/2 teaspoon of salt
3 tablespoons of sugar
6 tablespoons of cold, unsalted butter
2/3 cup of buttermilk
1 large egg
1/2 cup of fresh or dried cherries, finely chopped

Grease a baking sheet with butter or oil.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and sugar. Cut in the butter with a pastry cutter or two knives until the butter is broken into little tiny pieces.

Put the buttermilk in a small bowl or 2 cup measuring cup. Add the egg and beat gently with a fork or small whisk until well blended.

Make a well in the center of the dry ingredients and then pour in the buttermilk mixture, and add the cherries. Stir until just combined.

Using a greased ladle or 1/3 cup measuring cup, scoop some batter from the bowl and drop it onto the baking sheet. You will have about 6 - 8 scones, depending on how large you want them. Leave at least an inch between each scone.

Bake in the center of a 375 degree preheated oven for about 20 minutes, or until the scones begin to brown. Cool on a wire rack for 15 minutes before serving.