(KCBS) – KCBS Food and Wine Editor Narsai David says the Summer Kitchen Bakeshop in Berkeley is very charming! He shares their recipe for Orange-Cherry Cornmeal Scones.

They are very light and unlike most scones you fine. Great warm with jam!

2 3/4 c Cake Flour
1/3 c Cornmeal
Zest of 1 Orange

2T Baking Powder
2T Sugar
3/4 t Salt

4 oz. Cold Butter – cut into small pieces

2 c Cream
1 c dried cherries

In a medium size bowl add all the dry ingredients.
Cut the butter into the flour mixture by hand with a pastry blender.
The butter should be pea size pieces. Stir in the cream and cherries until the mixture just comes together. Wrap in a flat disk in plastic wrap.
Refrigerate for 1 hour (can be refrigerated overnight to bake scones in the morning)

Cut into 2 by 2 inch squares or use a biscuit cutter. Brush tops with cream and sprinkle with sugar if desired.

Bake scones in a 350 degree oven for 15-20 minutes until golden brown.

Summer Kitchen Bakeshop
2944 College Ave., Berkeley, CA 94705

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

(Copyright 2011 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

Comments (2)
  1. What a delicious post thanks for sharing this. I enjoyed reading it very much.I love food and this post just made me hungry.

    Check out this great recipe also everyone:

    French Bread Pizza

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