Comments on: Corn cherry scones

By: Jophine

Jophine — Wed, 28 Jul 2010 14:22:57 +0000

I couldn’t remember where this recipe came from, and lo and behold, we were the first result on the second page on a google search for “cornmeal cherry scones”. For a site barely in use, our SEO is pretty good!

Just wanted to let you know that I am taking another crack at these Thursday night. They will be consumed Friday… AT DISTANT WORLDS THE FINAL FANTASY CONCERT. :OOOOOO

By: George

George — Wed, 02 Jun 2010 15:23:53 +0000

I am glad you made them! :v

- I think normal cornmeal is the medium-grind stuff, yeah.

- They’re more drop scones than the triangulate-able kind. I probably should have mentioned that, but these may have been the first scones I ever made.

- Turbinado is the shit.

When you come visit Berkeley, we will take you to the cheeseboard and you can COMPARE YOURS TO THE ORIGINAL in situ.

By: JOZERFINES

JOZERFINES — Wed, 02 Jun 2010 12:35:24 +0000

Some notes for future reference:

- Got “coarse grind” cornmeal at Whole Foods: it is WAY too coarse. There were chunks of corn all up in this piece, tho the flavor was pretty much perfection. Next time, will probably just downgrade to normal cornmeal from Safeway.

- The dough is wicked wet, even when the scones turned out texturally great. This is not a “turn out dough, roll, cut” scone recipe. I tried one batch forming triangles on my parchment paper, and even that was a headache. I’d say mix the last step somewhat casually, and just before all of the cornmeal is integrated in, smoosh the scone shapes out with your hands.

- Now that I’ve done it once, I can’t stop doing it: turbinado sugar makes the most beaaaautiful, sparkly top.