2 cups all-purpose flour
1 cup stone ground yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons unsalted butter
1 cup (5 oz.) dried sour cherries
1 egg
1/2 cup milk
1 teaspoon finely grated lemon zest
2 teapsoons vanilla extract

Cover a cookie sheet with parchment or foil.

Preheat oven to 450°F and set a rack in middle level.

Combine flour, cornmeal, sugar, baking powder and salt in a bowl. Cut butter into 12 pieces and rub evenly into dry ingredients, until mixture has the appearance of fine cornmeal. Add cherries.

Whisk egg, milk, zest and vanilla together and stir into flour and butter mixture with a fork, to form a smooth dough. Divide the dough into 3 pieces and form into 5-inch disks. Using a sharp, floured knife, divide each disk into four wedges. Place on pan leaving a 2-inch distance all around each scone.

Bake scones at 450°F about 10 to 15 minutes, being careful that they do not color too deeply, or until they are firm, but not dry.

Makes 12 scones