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Two cherry cornmeal scones stacked on a small plate
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5 from 1 review

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 mins
Cook Time15 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: Cherry, Cornflake Crunch, Cornmeal, Scones, Small Batch
Servings: 4 Scones
Author: Erin Cernich

Ingredients

Cornflake Caramel Crunch

  • 1/2 cup cornflakes
  • 1/4 cup pure maple syrup
  • 1 tablespoon heavy cream
  • 1/4 teaspoon ground cinnamon

Scones

  • 1/3 cup fresh cherries, pitted and quartered
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cold I recommend grating the cold butter on a box grater
  • 1 large egg yolk
  • 1/4 cup heavy cream plus more to brush the tops of the scones
  • 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.
  • 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 375F 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, baking soda, and salt.
  • In a liquid measuring cup, add the cream, egg yolk, and maple syrup. Stir until thoroughly mixed.
  • Add the grated butter to the dry ingredients and stir to coat the butter pieces. Then pour the liquid ingredients over the top. Stir until just mixed. Add the cut cherries and mix until they are just incorporated. Do not over-work the dough - it should be rough and shaggy.
  • Turn the dough out onto the center of the prepared baking sheet. Gently pat the dough together into 5-inch ball, and flatten ever so slightly. 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 13 - 15 minutes, or until the scones are golden brown. Transfer the baked scones to a wire cooling rack to cool for 10 -15 minutes. The scones are best enjoyed freshly baked. Enjoy!