Cornmeal Cherry Scones

10 oz unbleached all-purpose flour
1/2 tsp baking soda
1/2 tbs or 1 1/12 tsp of baking powder
1/2 tsp salt
4.5 oz sugar
8 oz cornmeal
8 oz butter (2 sticks)
3/4 cup dried sweet cherries
1 cup buttermilk

Preheat oven to 425°F.  Line a baking sheet with parchment paper.  Whisk the flour, baking soda, and baking powder together in the bowl of a standing mixer or a large bowl.  If using a standing mixer, add the salt, sugar and cornmeal to the powl and mix with the paddle attachment on low speed until combined.  Add the butter in small chunks and cut it on low speed for about 4 minutes or until it is the size of small peas.  If you are making the batter by hand, cut the butter into the dry ingredients with your hands.  Mix in the cherries.  Add the buttermilk and mix until the ingredients just come together.  Use an ice cream scoop to portion onto a cookie sheet.  Sprinkle a little bit of sugar over the top of each.  Place the scones in the oven and immediately turn down the temperature to 375°F.  Bake for 20 to 25 minutes until the scones are golden.  Transfer to a wire rack to cool.


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