Don't try to talk to me in the morning until I've done this.
My morning ritual, a cappuccino or café au lait, made all the better with the addition of Lemon Cornmeal Scones with Dried Cherries.
:: Lemon Cornmeal Scones with Dried Cherries
adapted from a recipe by Nick Malgieri
Makes 12 scones
• 2 cups all-purpose unbleached flour
• 1 cup stone-ground yellow cornmeal
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 5 tablespoons unsalted butter
• 1 cup dried sour cherries
• 1 egg
• 1/2 cup whole milk
• 1 teaspoon finely grated lemon zest
• 2 teaspoons vanilla extract
1. Cover a cookie sheet with parchment paper.
2. Preheat the oven to 450˚F and set a rack in the middle level.
3. Combine flour, cornmeal, sugar, baking powder and salt in the bowl of a food processor. Pulse several times to combine.
4. In a small bowl, whisk together the egg, milk, lemon zest and vanilla. Set aside.
5. Cube the butter and add to the flour mixture. Process in short bursts until the butter is the size of peas. Transfer the flour mixture to a medium-size bowl and add the liquid ingredients. Stir with a fork to form a smooth dough. With your hands, knead the dough in the bowl 4 or 5 times if necessary to incorporate all of the flour.
6. Divide the dough into 3 pieces and form each piece into a 5-inch disk. Using a sharp, floured knife, divide each disk into four wedges. Place wedges onto the parchment-lined cookie sheet, leaving space between the scones on all sides.
6. Bake scones until they are firm, but not dry, about 10-12 minutes. Watch closely to be sure they do not brown too deeply. The cherries will become acrid if burnt.
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