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Tart Cherry Scones

Categories: Biscuits & Scones

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I can hardly wait for the spring berries to come into season. For now, I am loving the tart, sweet Montmorency dried cherries - I get mine from Oregon. Raw, turbinado or demerara sugar will impart these with extra crunch, but table sugar will work fine to


  • 1 1/2 c. spelt flour
  • 3/4 c. cornmeal
  • 3/4 c. rolled oats
  • 1/2 c. sugar preferably raw or demerara, divided
  • 1 tbsp. Clabber Girl Baking Powder
  • 3/4 tsp. salt
  • 9 tbsp. unsalted butter cut into 1/4 inch dice, chilled
  • 3/4 c. half and half plus more for glazing the scones
  • 1 lg. eggs lightly whisked
  • 1 c. dried tart cherries


1. Position a rack in the center of the oven and preheat to 425 F. Line a baking sheet with parchment paper or a silicone baking mat. You may need to use 2 sheets.

2. Whisk together the flour, corn meal and oats, 5 tablespoons of the sugar (reserve the remaining 3 tablespoons as a topping), the baking powder and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center, pour in the half n half, the whisked egg and cherries, and stir just until the dough comes together—it will look rough.

3. Drop the dough in equal portions over the prepared baking sheet. . Lightly brush the tops of each scone with a little half n half and sprinkle each with about 1 teaspoon of sugar.

4. Bake until golden brown, 18 to 20 minutes. Cool for a few minutes on the baking sheet, then serve warm.

Makes 12 - 15 scones