This is one of my favorite recipes. It's from "The Cheese Board: Collective Works" (Ten Speed Press, 2003) and includes dried cherries, which are a nice addition, but you could them leave out.
CORN CHERRY SCONES
Makes 10 to 12 scones
2 cups flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
2/3 cup plus ¼ cup sugar, divided use
1½ cups medium-grind yellow cornmeal
1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
3/4 cup dried sweet cherries
1¼ cups buttermilk
To prepare oven, baking sheet: Preheat oven to 425 degrees. Line baking sheet with parchment paper or baking mat.
To prepare batter: Into large bowl, sift together flour, baking soda and baking powder. Add salt, 2/3 cup sugar and cornmeal to bowl. Using wood spoon, stir to combine. Using pastry cutter or 2 dinner knives, cut in butter until it is the size of peas. Using spoon, mix in cherries. Make well in center of mixture. Add buttermilk. Mix briefly, just until ingredients come together. (Note: Some loose flour should remain in bottom of bowl.) Let stand for 5 minutes.
To shape scones: Gently shape dough into balls about 2¼ inches in diameter. (Note: They should have rough, rocky exterior.) Place on prepared pan about 2 inches apart. Sprinkle with ¼ cup sugar.
To bake scones: Place in oven on middle rack. Immediately turn temperature down to 375 degrees. Bake for 20 to 25 minutes or until golden. Transfer to wire rack to cool.
