Cornmeal-Cherry Scones

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 2/3 cup sugar
• 1 1/2 cups cornmeal (medium grind, but fine is fine too)
• 1 cup cold unsalted butter (2 sticks), cut into 1-inch pieces
• 3/4 cup dried sweet cherries
• 1 cup buttermilk

1. Heat the oven to 425u0b0 F. Line 2 baking sheets with parchment paper.
2. In a large bowl, sift together the flour, baking soda, and baking powder. Add the salt, sugar, and cornmeal and mix together.
3. With a pastry cutter or a couple of butter knives, cut the butter into the flour mixture until it is the size of peas. Mix in the cherries, and then make a well in the center and pour in the buttermilk. Mix briefly, just until the dough comes together; it should be stiff and still a little sticky. (Don't worry about getting every last bit of flour.) Let rest for 5 minutes.
4. Form the dough into balls about 2 inches in diameter and place them on the baking sheets a couple of inches apart. Place in the oven and immediately turn down the temperature to 375u0b0 F. Bake for 20 to 25 minutes, rotating the sheets halfway through, until the scones are golden. Cool on a wire rack.

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

Taken from food52.com/recipes/34873-cornmeal-cherry-scones (may not work)