My Mom flew me over the Atlantic Ocean at the tender age of 6 for a family adventure. My naive eyes explored Europe and my taste buds were tickled with new flavors. I tried a bounty of new foods for the first time during my adventure, but one of the dishes that embedded its taste deep within the walls of my brain was the scone.
The very first trip back to Great Britain as a full grown adult, with a developed palate, took a very different approach on eating and exploring. I went there with the intention of tasting and researching all things I loved, and figuring out how to re-create them once I got home. The scone was my first attempt at bringing the European treat to life in my kitchen. I made them for my Mom and Aunts, and they swooned over them with such insane enthusiasm. This ignited my flame further, so I started to experiment a little more with the basic scone recipe. Presto! I came up with this dried cherry corn version and tested it on my clan. It is now the recipe they request again and again. I only bring it out during the holidays as a little gift. Enjoy!
Santa’s Scones 1 of 8
Dried cherry and grilled corn scones make a lovely treat for Ol' Saint Nick — or to ring in the New Year!
Dry Ingredients 2 of 8
Place all dry ingredients into a food processor.
Butter 3 of 8
Cut the butter into cubes and add to food processor. Pulse until butter is crumbly.
Cherries 4 of 8
Pour mixture into a bowl and mix in the cherries and grilled corn.
Mix It In 5 of 8
Mix to combine all ingredients, and make a well in the center of the mixture.
Buttermilk 6 of 8
Pour buttermilk into the well and mix to combine with a wooden spoon.
Dough 7 of 8
Let dough rest in bowl for 15 minutes before rolling into scones!
Sugar Scones 8 of 8
Pour sugar over scones and pop them in the oven.
Ingredients for Dried Cherry And Corn Scones:
- 1 cup flour
- 3/4 cup medium grind yellow cornmeal
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sugar
- 1 stick butter (cold, cut into 1 inch pieces)
- 1/2 cup dried sweet cherries
- 1/4 – cup grilled corn kernels
- 1/2 cup buttermilk
- 1/4 – cup sugar
- Preheat oven to 375 degrees fahrenheit.
- Line a cookie sheet with a baking mat. Set to the side.
- In a food processor combine flour, cornmeal, baking powder, baking soda, salt, and sugar. Pulse to combine dry ingredients.
- Add in cold butter pieces, and pulse till completely combined and mixture forms little pea shapes of dough. It will still be very dry with bits of butter.
- Transfer mixture to a large bowl. Mix in dried cherries and grilled corn.
- Then make a well in the center of the mixture and pour in the buttermilk.
- Mix to combine with a wooden spoon.
- Let the dough rest for 15 minutes before you start working with it.
- Using both hands gently roll balls of dough into 2 inch balls.
- Place them all on cookie
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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