Best 2 Corn Cherry Scones Recipes

Indulge in a delightful culinary journey with our tantalizing corn cherry scones, a harmonious blend of sweet and savory flavors. These scones are not only delectable but also a feast for the eyes, adorned with plump, juicy cherries and a sprinkle of turbinado sugar. Dive into a symphony of textures, from the crispy exterior to the soft and fluffy interior, while the sweet cherries burst with flavor in every bite. Accompany your scones with a dollop of whipped cream or a drizzle of honey for an extra touch of decadence. Our collection also features a delectable array of scone recipes, each offering a unique taste experience. From classic blueberry scones bursting with juicy blueberries to indulgent chocolate chip scones loaded with rich chocolate chips, there's a scone for every palate. Discover the perfect scone to complement your morning coffee, afternoon tea, or weekend brunch.

Let's cook with our recipes!

CHEESE BOARD CORN CHERRY SCONES

Cheese Board Corn Cherry Scones image

This is one of many scone recipes in "The Cheese Board Collective Works,", and one of the best scones I've ever had. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.

Provided by hannahactually

Categories Scones

Time 55m

Yield 15-20 scones, 15-20 serving(s)

Number Of Ingredients 10

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

Steps:

Preheat oven to 425°. 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 375°.
Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

CORN-CHERRY SCONES

CORN-CHERRY SCONES image

Categories Breakfast Bake

Yield 8-9 scones

Number Of Ingredients 9

Ingredients

1 cup unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
1/3 cup sugar
3/4 cup medium-grind yellow cornmeal
1/2 cup (1 stick) cold, unsalted butter, cut into 1-inch cubes
1/2 cup dried sweet cherries (or dried cranberries)
1/2 cup buttermilk

Steps:

1. Heat the oven to 425 degrees (note this will go down to 375 later). Line baking sheet with parchment paper or foil. 2. Sift the flour, baking soda and baking powder together into a large bowl. Add the salt, sugar, and the cornmeal to the bowl and stir with a wooden spoon until combined. 3. Add the butter and cut in with a pastry cutter or 2 dinner knives, until it is the size of small peas. Using the spoon, mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. (Don't overmix, or scones will be heavy.) The dough will be stiff and slightly sticky. Let the batter stand for 5 minutes. 4. Gently shape the dough into balls about 2 inches in diameter and place them on the prepared pans about 2 inches apart. 5. Place the scones on the middle rack and immediately turn the oven temperature down to 375 degrees. Bake for 20 to 25 minutes, or until the scones are golden. Transfer the scones to a wire rack and cool.

Tips:

To achieve the best flavor and texture, use fresh sweet corn. If fresh corn is unavailable, frozen or canned corn may be substituted, but the flavor will be less pronounced.
If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Be careful not to overmix the dough. Overmixing will result in tough scones.
For a crispy exterior and a fluffy interior, bake the scones in a hot oven. A temperature of 400°F (200°C) is ideal.
To prevent the scones from drying out, brush them with melted butter or milk before baking.
Serve the scones warm with your favorite spread, such as butter, jam, or clotted cream.

Conclusion:

These corn and cherry scones are a delicious and easy-to-make breakfast or snack. They are perfect for any occasion, from a casual brunch to a special holiday gathering. With their sweet and tangy flavor, these scones are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and unique treat, give these corn and cherry scones a try. You won't be disappointed!