Oaty Cornmeal Scones with Sour Cherries - Old-Fashioned Style
These rustic scones combine the hearty texture of ground oats and cornmeal with tart dried cherries for a delightfully textured breakfast or afternoon treat. The oats are processed into a coarse flour that adds nutty depth, while cornmeal provides subtle crunch. Cold butter creates flaky layers, and buttermilk adds tang that complements the sour cherries. Perfect for weekend brunches or tea time, these scones strike a beautiful balance between wholesome and indulgent. The dough can be shaped and frozen ahead for fresh-baked scones anytime.
Ingredients
- 1 ½ cups rolled oats
- 2 ½ cups flour
- 1 cup cornmeal
- 1 teaspoon coarse salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup sugar
- additional sugar, for dusting tops
- 1 cup dried sour cherries
- 8 ounces unsalted butter, cold, cut into tablespoons
- 1 cups buttermilk, as needed
- 1 egg, beaten with splash of water or milk
Instructions
- 1
Preheat oven and line two cookie sheets with parchment
- 2
Pulse oats in food processor until mostly floury with some bits remaining
- 3
Add flour, cornmeal, salt, baking powder, baking soda, and sugar, pulse until mixed
- 4
Add cold butter and pulse until largest pieces are oatmeal-sized
- 5
Turn mixture into bowl, add dried cherries and stir to combine
- 6
Add buttermilk starting with smaller amount until dough comes together without being gloppy
- 7
Turn dough onto lightly floured counter
- 8
Roll dough to 1 inch thickness and cut into circles with cutter
- 9
Place on prepared trays, gather scraps and re-roll until all dough is used
- 10
Brush tops with egg wash and sprinkle lightly with sugar
- 11
Bake until lightly browned, then cool on rack
Tips
Process oats to mostly flour consistency but leave some texture for added bite and rustic appearance.
Keep butter cold and avoid overmixing to ensure flaky, tender scones with distinct layers.
Scones can be shaped and frozen unbaked, then baked directly from frozen with a few extra minutes.
Good to Know
Store in airtight container at room temperature for 2-3 days or freeze for up to 3 months.
Scones can be shaped and frozen unbaked for up to 3 months, then baked directly from frozen.
Best served warm or at room temperature with butter, jam, or clotted cream.
Common Mistakes
Avoid overmixing the dough to prevent tough scones
Don't add too much buttermilk or dough becomes gloppy and hard to handle
Substitutions
FAQ
Can I use fresh cherries instead of dried?
Fresh cherries will add too much moisture and may cause the scones to become soggy. Stick with dried fruit for best texture.
How long will these scones keep?
Store covered at room temperature for 2-3 days or freeze baked scones for up to 3 months. Reheat briefly before serving.
Can I make the dough ahead of time?
Yes, shape the scones and freeze them unbaked. Bake directly from frozen, adding a few extra minutes to the baking time.