Lemon cornmeal Scones with dried Cherries

Page 23

Cuisine: English/Scottish | Course Type: Breads

(1 review)

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I have made these scones at least 3 times. However, I did make several changes. First, I baked the scones at 400F, not 450F, because I was scared that they would burn at 450F. They were fully baked in about 10-15 minutes- the recommended time in the recipe. I also used 3/4 cup of regular, whole milk, not 1/2 cup as the recipe indicates- they did need the extra liquid. I omitted the salt to make the scones lower in sodium but increased the butter to 6 tablespoons total( from 5 tablespoons) just to make the measurement easier.
One time i used dried cranberries and twice I used dried bing cherries- both were great. Today, instead of the lemon peel, I used a tsp of almond extract and topped the scones with untoasted, sliced almonds and then sprinkled the tops with sugar ( if you sprinkle the tops with sugar first and then top with almonds, the almonds will not stick.). Anyway, the flavor of the scones is very, very good...
By the way,as always, I push the baking powder through a tea strainer before adding the baking powder to the recipe to get out any lumps, and I just stir the dry ingredients together.

(edited 26th October 2012) (1) comment (1) useful  

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