Cheese Board Corn Cherry Scones

• 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

1. Preheat oven to 425u0b0. 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 375u0b0.
10. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

flour, baking soda, baking powder, kosher salt, sugar, sugar, cornmeal, cold unsalted butter, sweet dried cherries, buttermilk

Taken from www.food.com/recipe/cheese-board-corn-cherry-scones-167976 (may not work)