Lemony Cornmeal-Cherry Scones Recipe

Name: Lemony Cornmeal-Cherry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces dried sour cherries (1 cup); 1 1/2 cups all-purpose flour; 1/2 cup yellow cornmeal; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; Finely grated zest of 2 lemons; 6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled; 1/2 cup whole milk; 1/4 cup pure maple syrup; 1 teaspoon pure vanilla extract; 1 egg yolk mixed with 1 tablespoon of water; Coarse sugar, for sprinkling

Servings: persons

5 ounces dried sour cherries (1 cup)
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
Finely grated zest of 2 lemons
6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
1/2 cup whole milk
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1 egg yolk mixed with 1 tablespoon of water
Coarse sugar, for sprinkling

1
Preheat the oven to 350.
2
Line a large baking sheet with parchment paper.
3
In a heatproof measuring cup, cover the dried sour cherries with hot tap water and let stand for 15 minutes.
4
Drain and pat dry.
5
In a medium bowl, mix the flour with the cornmeal, baking powder, baking soda, salt and lemon zest.
6
Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas.
7
Add the cherries.
8
In the measuring cup, combine the milk, maple syrup and vanilla.
9
Add the liquid to the bowl and stir with a wooden spoon until the dough is evenly moistened; it will be a little wet.
10
Scoop 1/4 cup mounds of dough onto the baking sheet, spacing them 2 inches apart.
11
Brush the tops with the egg wash and sprinkle lightly with coarse sugar.
12
Bake for about 30 minutes, until golden.
13
Transfer the scones to a rack to cool slightly.
14
Serve warm or at room temperature.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 ounces dried sour cherries (1 cup), 1 1/2 cups all-purpose flour, 1/2 cup yellow cornmeal, 1 tablespoon baking powder, and more.

Yes, Lemony Cornmeal-Cherry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemony Cornmeal-Cherry Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions