-
1
Adjust the oven racks to the upper and lower thirds and pre-heat the oven to 350F.
-
2
Line 2 baking sheets with parchment paper or nonstick liners.
-
3
Pulse together the flour, cornmeal, 1 tablespoon of sugar, baking powder, and salt in the work bowl of a food processor fitted with a steel blade.
-
4
Cut the butter into small pieces and add it to the flour mixture.
-
5
Pulse until the butter is cut into very tiny pieces, about 30 seconds.
-
6
The texture should be sandy with very tiny lumps throughout.
-
7
Add the dried cherries and pulse a few times to mix.
-
8
Use a fork to lightly beat 1/3 cup of cream with the egg and vanilla in a liquid measuring cup.
-
9
With the food processor running, pour this mixture through the feed tube and process until the dough forms itself into a ball, about 30 seconds.
-
10
Dust a large piece of waxed or parchment paper with flour and turn the dough out onto it.
-
11
Knead the dough briefly and form it into a round about 3/4 inch thick.
-
12
Dip a 1 1/2-inch round plain-edge biscuit cutter in flour and use it to cut straight down through the dough and lift straight up, without twisting, to form the scones.
-
13
Twisting seals the edges of the dough and keeps the scones from rising well as they bake.
-
14
Gather the scraps together, knead briefly, and roll and cut the remaining dough into scones.
-
15
Transfer the scones to the lined baking sheets, leaving at least 1 inch of space between them so they have room to expand as they bake.
-
16
For the garnish:
-
17
Brush the tops of the scones with the remaining 2 teaspoons of cream, taking care that it doesnt run down the sides and under the scones.
-
18
If it does, wipe it up because it can cause the bottoms of the scones to burn.
-
19
Lightly sprinkle the tops of the scones with the remaining 1 teaspoon of sugar.
-
20
Bake for 9 minutes.
-
21
Switch the baking sheets and bake another 9 minutes, until the scones are light golden.
-
22
Remove the baking sheets from the oven and cool the scones completely on the baking sheets on racks.
-
23
Variations:
-
24
Add 1/3 cup of coarsely chopped toasted walnuts or pecans with the cherries.
-
25
Replace the dried tart cherries with dried cranberries or dried blueberries.
