Prior to going vegan Arizmendi's cherry corn scone was my one true pastry love. I haven't had one in years and only now had the presence of mind to look for the recipe online. Luckily, the SF Chronicle ran a copy of it a few years ago so now I know the secrets of the scone
! The recipe's not vegan, natch, but it looks easily veganizable. I'd try it right this minute but I jealousy guard my dried cherries for muesli and oatmeal and didn't plan to need any extra last I went to the market.
Two questions: for the cold, unsalted butter is there any option other than Earth Balance? and for the buttermilk, would that just be 1 1/4 cups almond/soy/whatever with a tablespoon of apple cider vinegar left aside to curdle?
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup + 1/4 cup sugar
1 1/2 cups medium-grind yellow cornmeal
1 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup dried sweet cherries
1 1/4 cups buttermilk
Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
Sift together flour, baking soda and baking powder into a large bowl. Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl. Let the batter stand for 5 minutes.
Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
Sprinkle the 1/4 cup sugar on top of the scones. Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
Yields 15-20 scones
Wednesday, May 10, 2006