I was introduced to corn cherry scones at the Arizmendi cooperative bakery in Oakland, and vowed to learn how to make them. Fortunately, I learned that this scone is quite the popular one at Bay Area co-ops, and blogger Nicholas Day has already done the legwork to adapt a recipe from The Cheese Board in Berkeley. It is my duty to now share this wonderful pastry with you!

NOTE: This is not your normal scone recipe. You will not be able to form a flat circle and cut into wedges. This dough spreads and flattens as it bakes, so you will need to form round balls. I learned this the hard way!


Corn Cherry Scones
Makes 14 small round scones

  • 250g (2 cups) all-purpose flour
  • ½ teaspoon baking soda
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 133g (⅔ cup) sugar
  • 195g (1½ cups) cornmeal (medium or fine grind — I use about a 40:60 (medium:fine) ratio)
  • 227g (1 cup or 2 sticks) cold unsalted butter, cut into 1-inch pieces
  • ¾ cup dried sweet cherries (tart works too)
  • 1 cup buttermilk (higher the fat the better)
  • Sanding sugar

1. Heat the oven to 425° F (this works better for a convection oven — if you don’t have one, heat to 375° 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. 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. Brush with buttermilk, milk or cream and sprinkle generously with sanding sugar. Place in the oven and immediately turn down the temperature to 375° F (or keep at 375° F if that is what you pre-heated to). Bake for 20 to 25 minutes, rotating the sheets halfway through, until the scones are golden. Cool on a wire rack.


0 comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *

Time limit is exhausted. Please reload CAPTCHA.