Cornmeal plum scones from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • ashallen on August 04, 2019

    These are excellent scones - we make them all the time. On the cake-biscuit continuum that is the world of scones, they're closer to the biscuit end - they split in layers. The fruit/jam pocket keeps them from being dry and provides a pot of warm jam (and molten butter, if you like!) to dip into as you eat. I like using finely ground whole-grain cornmeal for these best (House Autry's good where I live) - a medium-grind cornmeal (e.g., Arrowhead Mills) made them grittier and denser. The plum compote in the original recipe is great - it plays very nicely with the corn flavor - but ready-made jams have worked just as well. Blueberry jam and homemade apricot lekvar have been great. Cherry jam and orange curd were tasty but swamped the corn flavor. The scones do great when they're frozen unbaked and then baked later directly from the freezer (after a few extra minutes in the oven). Also - using previously frozen cream for the dough works fine.

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