Cornmeal Cranberry Scones
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2/3 cup sugar
- 1 ½ cups cornmeal (medium grind, but fine is fine too)
- 1 cup cold unsalted butter (2 sticks), cut into 1-inch pieces
- ¾ cup dried cranberries or raisins
- 1 cup buttermilk
- Heat the oven to 425° F. Line 2 baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, and baking powder. Add the salt, sugar, and cornmeal and mix together.
- With a pastry cutter or a couple of butter knives, cut the butter into the flour mixture until it is the size of peas. Mix in the cherries, and then make a well in the center and pour in the buttermilk. Mix briefly, just until the dough comes together; it should be stiff and still a little sticky. (Don’t worry about getting every last bit of flour.) Let rest for 5 minutes.
- Form the dough into balls about 2 inches in diameter and place them on the baking sheets a couple of inches apart. Place in the oven and immediately turn down the temperature to 375° F. Bake for 20 to 25 minutes, rotating the sheets halfway through, until the scones are golden. Cool on a wire rack.