I had some cherries left over after making cherry-vanilla ricotta muffins the other day, so I decided to make some of these cherry cornmeal scones to fill out a meal of leftovers. I ate them for breakfast this morning as we didn't eat them all for dinner. These scones are filling and very easy to make. Any type of berry or current can be used instead of cherries. For a spicy scone, omit the cherries, add some finely chopped jalapeños, along with some ground chili powder and a cup of shredded extra old Cheddar cheese.
|Cherry Cornmeal Scones|
|Recipe by Lisa Turner|
Published on June 12, 2007
Easy, slightly sweet cherry scones with a little cornmeal crunch
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