Lemon Cornmeal Scones with Dried Cherries

Brighten your breakfast table with these delightful Lemon Cornmeal Scones with Dried Cherries, a perfect balance of tangy citrus and sweet, chewy fruit. These scones feature a unique blend of all-purpose flour and golden cornmeal, giving them a subtle crunch and rustic texture. Infused with fresh lemon zest and juice, their sunny flavor is complemented by bursts of dried cherries in every bite. A touch of turbinado sugar adds a glistening, caramelized finish. Quick and easy to prepare, these scones bake up beautifully in just 20 minutes, making them ideal for busy mornings or a leisurely weekend brunch. Serve them warm with butter, clotted cream, or a dollop of jam for a treat that’s as elegant as it is comforting. Perfect for lemon lovers and artisanal baking enthusiasts alike!

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Cornmeal
• 0.25 cups Granulated sugar
• 1 tablespoon Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, cold and diced
• 0.5 cups Dried cherries
• 1 tablespoon Lemon zest, freshly grated
• 0.5 cups Heavy cream
• 2 tablespoons Lemon juice, freshly squeezed
• 0.5 teaspoons Vanilla extract
• 2 tablespoons Turbinado sugar (optional, for sprinkling)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.

Step 3

Add the cold, diced butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

Step 4

Stir in the dried cherries and lemon zest to evenly distribute throughout the mixture.

Step 5

In a separate small bowl, whisk together the heavy cream, lemon juice, and vanilla extract.

Step 6

Pour the wet ingredients into the dry mixture and gently stir just until the dough comes together. Be careful not to overmix.

Step 7

Transfer the dough onto a lightly floured surface and shape it into a 6-inch round disk about 1 inch thick.

Step 8

Cut the disk into 8 wedges (like a pie) and carefully transfer the wedges onto the prepared baking sheet, spacing them slightly apart.

Step 9

If desired, sprinkle the tops of the scones with turbinado sugar for added crunch and sweetness.

Step 10

Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and cooked through.

Step 11

Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Serve warm or at room temperature with butter, clotted cream, or your favorite jam.

Nutrition Facts

Serving size	(713.4g)

Amount per serving	% Daily Value*
Calories	2677.3

Total Fat 141.8g	0%
Saturated Fat 85.5g	0%
Polyunsaturated Fat g
Cholesterol 378.3mg	0%
Sodium 2004.2mg	0%
Total Carbohydrate 322.8g	0%
Dietary Fiber 13.0g	0%
Total Sugars 97.4g
Protein 26.9g	0%

Vitamin D 0IU	0%
Calcium 83.3mg	0%
Iron 11.5mg	0%
Potassium 457.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 4.0%

Carbs: 48.3%