Cherry Cornmeal Scones with Cornflake Caramel Crunch
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!
Prep Time45 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr
Course: Breakfast, Dessert
Cuisine: American
Keyword: Cherry, Cornflake Crunch, Cornmeal, Scones, Small Batch
4tablespoonsunsalted butter, cold and cut into cubes
1large egg yolk
¼cupheavy creamplus more to brush the tops of the scones
2tablespoonspure 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.
In a small saucepan, add the maple syrup. Heat over medium heat for 5 - 8 minutes to allow the maple syrup to boil and caramelize. You know it will be ready when you start to smell nutty caramel.
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 minutes
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.
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.
In a liquid measuring cup, add the cream, egg yolk, and maple syrup. Stir until thoroughly mixed.
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.
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 15 to 18 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. Enjoy!