CHEESE BOARD CORN CHERRY SCONES

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup plus 1/4 cup sugar, divided use
1 1/2 cups medium-grind yellow cornmeal
1 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup dried sweet cherries
1 1/4 cups buttermilk

Preheat oven to 425 degrees F. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.

Sift together flour, baking soda and baking powder into a large bowl. Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl. Let the batter stand for 5 minutes.

Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart. Sprinkle the remaining 1/4 cup sugar on top of the scones.

Place the scones on the middle rack of the oven and immediately turn the temperature down to 375 degrees F. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

Yields 15-20 scones
Source: The Cheese Board Collective Works by Alice Waters and Cheese Board Collective