Small Batch Cherry Cornmeal Scones

Two cherry cornmeal scones stacked on a small plate

4.67 from 3 reviews

Small Batch Cherry Cornmeal Scones

Soft and tender small batch cherry cornmeal scones with a caramel cornflake crunch topping! The easy, buttery scones are filled with fresh cherries and have a delicious texture with cornmeal in the dough and caramelized cornflakes scattered on top.

Prep Time30

Cook Time20

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Servings: Scones

Calories: 337kcal

Author: Erin Cernich

Equipment

Ingredients

Cornflake Caramel Crunch

½ cup cornflakes
¼ cup pure maple syrup
1 tablespoon heavy whipping 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 whipping 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 minutes
1 tablespoon heavy whipping 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 whipping 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