2 cups whole wheat pastry flour
1/2 cup stone-ground yellow cornmeal
1/2 cup oats
1/4 cup sugar
1 Tbs. baking powder
1 tsp. salt
1 tsp. cinnamon
6 Tbs. unsalted butter
1 cup dried sour cherries, about 5 ounces
1 egg
1/2 cup milk
2 teaspoon finely grated lemon zest
1/2 tsp. lemon juice
2 teaspoons vanilla extract
1. Preheat oven to 450 degrees and set a rack in the middle level.
2. Grease baking sheet, or cover with foil.
3. Combine flour, cornmeal, sugar, baking powder and salt in a bowl.
4. Cut butter into 12 pieces and rub evenly into dry ingredients, until mixture has the appearance of fine cornmeal. Add cherries.
5. Whisk egg, milk, zest and vanilla together and stir into flour and butter mixture with a fork, to form a smooth dough.
6. Divide the dough into 2 pieces and form each piece into a 5-inch disk. Using a sharp, floured knife, divide each disk into 6 wedges.
7. Bake scones at 450 degrees until they are firm, but not dry, about 12 to 15 minutes. Watch closely to be sure they do not color too deeply.
If using yogurt, using 2 tsp. baking powder, 1 tsp. baking soda.
Makes a lovely, light and crumbly scone.