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Cornmeal-dried cherry scones from Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies by Carole Bloom

  • yellow cornmeal
  • whipping cream
  • store-cupboard ingredients
  • dried tart cherries

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on April 07, 2015

    Delicious! Not too sweet and perfect for breakfast. I substituted white whole wheat flour for all-purpose and half and half for heavy cream. I also added the extra teaspoon of sugar to the batter instead of sprinkling on top. Instead of using biscuit cutters, I divided the dough in two rounds and cut each one into 8 triangles. The scones were fairly small that way and I think making the dough into 24 scones as directed instead of 16 would have made them too small for me. The bake time was the same for me even with the smaller yield/larger scones. I was skeptical about pulsing the dough with the added dried cherries, but having them chopped up spread them evenly throughout the dough and worked nicely for the small size scones instead of having large chunks of dried fruit. Would definitely make these again.

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