(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
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.
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