Cherry Cornmeal Scones with Cornflake Crunch
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This is a small batch recipe for Cherry Cornmeal Scones with Cornflake Crunch. The scones are soft, tender, and filled with fresh cherries. A homemade Cornflake Caramel Crunch topping complements the texture and flavor of the cornmeal in the scones. An easy breakfast treat full of flavor and sweet texture!
Small Batch Cherry Scones
It’s cherry season and it’s only fitting there is another cherry recipe on the blog. And while I’ve dedicated a lot of the cherry recipes to desserts, adding a breakfast treat to the mix never hurt! Especially when it is a breakfast recipe that is easy to make, and full of flavor. So, what makes these cherry scones so special?
- Easy – Scones are considered a quick bread. Meaning we use chemical leaveners (i.e. baking powder and soda), to make the bread rise.
- Fast – You can enjoy freshly baked scones in an hour.
- Flavorful – There are a few ingredients that give these scones flavor: fresh cherries, pure maple syrup, BUTTER!, and a sweet and crunchy cornflake topping.
- Tons of Texture – Scones themselves are soft and tender. And the cornmeal in the scone and cornflake topping give the scones a little bite.
Delicious Scones Details
- Soft and Buttery – Butter is a key component to the scones and hints of butter shine through the scones. For extra butter in your scones, try my pumpkin spice small batch scones with brown butter glaze!
- Bright Fruit Flavor – Cherries naturally have a pronounced flavor which makes them great for these scones. Their bright, sweet flavor is prominent in the scones.
- Lightly Sweet – There is a little added sweetener in the scones, but not so much that it’s like eating a cookie. We rely on the sweetness of the cherries and cornmeal to come through.
- Pleasant Bite – Yes, again, the scones are soft. But the cornmeal sneaks through with a soft little ‘bite’.
- Sweet Crunch – Three words – Cornflake Caramel Crunch. It is worth it to make your own homemade batch. If for nothing else, to have a homemade snack readily available!
Ingredient List
- Fresh Cherries
- All-Purpose Flour
- Cornmeal
- Baking Powder and Baking Soda
- Salt
- Unsalted Butter
- Egg Yolk
- Heavy Cream
- Pure Maple Syrup
- Cornflakes
- Ground Cinnamon
Helpful Tips
- Use cold liquid ingredients – Scones are similar to Homemade Buttermilk Biscuits. They get a lot of their tender texture and fluff from cold butter and liquid. The cold butter creates steam when heated while baking, which in turn creates a fluffy texture.
- Fresh cherries are always best – I understand cherries are not always in season, but I recommend using fresh during summer. Fresh fruit imparts a bright and bolder fruit flavor.
- Don’t over-work the dough – We don’t want to end up with chewy scones. Over-working the dough will cause more gluten to form, which gives a chewier texture.
- Enjoy the scones the day they are baked – Just like any homemade baked bread, it is best enjoyed the day it is baked. Otherwise, the scones can be stored covered at room temperature for a couple of days before they start to dry out.
Recipe FAQ
Yes, different fruit(s) would work great in this recipe.
The cornmeal adds another layer of sweetness and texture to the scones. There is not enough in the recipe to make the scones tasted like cornbread, but it is a noticeable addition.
Anytime I can make something homemade, I will. I got the idea for the cornflake crunch from the sweet Joanna Gaines, and an episode of Magnolia Table.
I like the idea of a homemade sweetened cornflake to add texture and sweetness as a topping for these scones. Plus, any extra makes a great snack!
The scones are best enjoyed the day they are baked. Any leftovers can be stored in a covered container for up to 2, maybe 3, days. Beyond that, the scones will probably start to dry out.
More Small Batch Breakfast Recipes
- Orange and Almond Breakfast Small Batch Scones
- Mini Mocha Gluten Free Coffee Cake
- Easy Chocolate Chip Muffins
- Small Batch Chocolate Cherry Muffins
- Mini Cherry Coffee Cake
Small Batch Cherry Cornmeal Scones
Ingredients
Cornflake Caramel Crunch
- ½ cup cornflakes
- ¼ cup pure maple syrup
- 1 tablespoon heavy cream
- ¼ teaspoon ground cinnamon
Scones
- ⅓ cup fresh cherries, pitted and quartered
- ¾ cup, plus 2 tablespoons all-purpose flour
- ¼ cup cornmeal
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into cubes
- 1 large egg yolk
- ¼ cup heavy cream, cold (plus more for brushing the tops)
- 2 tablespoons pure maple syrup
Instructions
Cornflake Caramel Crunch
- Make the cornflake crunch first – This part of the recipe is optional. Store-bought sweetened cornflakes can be substituted and sprinkled on top of the scones – in lieu of the caramel cornflakes.
- Sprinkle the cornflakes in an even layer on a baking sheet lined with parchment paper. Gently crush them into smaller pieces with your hands.1/2 cup cornflakes
- In a small saucepan, add the maple syrup. Heat over medium heat for 5 to 8 minutes to allow the maple syrup to boil and caramelize. You know it will be ready when you start to smell nutty caramel.1/4 cup pure maple syrup
- Remove the maple caramel from the heat. Add the cream and cinnamon. Stir until fully mixed. Let the caramel cool in the saucepan for at least 5 minutes1 tablespoon heavy cream, 1/4 teaspoon ground cinnamon
- Drizzle the maple caramel over the cornflakes. Stir the cornflakes on the pan with a spatula to coat with the caramel. Allow the caramel cornflakes to cool to room temperature for at least 20 minutes. The cornflakes will be caramel sticky, but will crisp while baking.
Scones
- Preheat the oven to 400F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Pit the fresh cherries, and cut them into quarters.
- In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, and salt.3/4 cup, plus 2 tablespoons all-purpose flour, 1/4 cup cornmeal, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Add the cold butter cubes to the flour. Using your fingertips, press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour. You should still see butter chunks in the dough when you are done mixing it. Note – You can also freeze the stick of butter, grate it on a box grater, and toss in the flour until coated.4 tablespoons unsalted butter, cold and cut into cubes
- In a liquid measuring cup, add the egg yolk, cream, and maple syrup. Stir until thoroughly mixed.1 large egg yolk, 1/4 cup heavy cream, cold, 2 tablespoons pure maple syrup
- Pour the liquid ingredients, along with the cherries into the flour mix. Using a spatula or wooden spoon, gently mix until a rough, shaggy dough forms and the flour is moistened.1/3 cup fresh cherries, pitted and quartered
- Turn the dough out onto the center of the prepared baking sheet. Gently pat the dough together into ball, then press into a 6-inch disc. Cut the disc into 4 equal size wedges.
- Brush the tops of the scones with a little heavy cream. Then sprinkle the tops with the Cornflake Carmel Crunch.
- Bake for 20 to 23 minutes, or until the scones are golden brown. Transfer the baked scones to a wire cooling rack to cool for 10 to 15 minutes. The scones are best enjoyed freshly baked.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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