Lemon-Cornmeal Scones with Dried Cherries (Boston Globe)

Lemon-Cornmeal Scones with Dried Cherries (Boston Globe)
2 cups flour
1 cup yellow cornmeal
1/3 cup sugar
1 T baking powder
1 t. salt
5 T unsalted butter
1 cup dried sour cherries (available at specialty markets)
1 egg
½ cup milk
1 t. grated lemon rind
2 t. vanilla extract

Set the oven at 450 degrees. Have on hand a cookie sheet or jellyroll pan covered with parchment paper or foil. In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Cut the butter into 12 pieces and rub them evenly into the dry ingredients until the mixture has the appearance of fine meal. Add the cherries. In another bowl, whisk together the egg, milk, lemon rind, and vanilla. Stir these into the flour mixture with a fork to form a smooth dough. Divide the dough into 3 pieces and form each into a 5-inch disc. Using a sharp, floured knife, cut each disc into 4 wedges. Place the wedges 2 inches apart on the prepared pan. Bake the scones on the middle rack of the oven for 10 to 15 minutes or until they are firm but not dry. Be careful that they do not color too deeply. Serve at once. Makes 12.
submitted by: Ellen Patton