1 large egg
1/2 cup cream
1 2/3 cup all-purpose flour
1/3 cup cornmeal
1/3 cup turbinado
2 1/2 tsp baking powder
1/2 tsp kosher salt
6 tbsp butter, diced
1/4 cup coconut concentrate
3/4 cup dried tart cherries
1 egg yolk + 1 tbsp raw milk
1/4 cup turbinado
Preheat the oven to 400*F and butter a cookie sheet. In a small bowl,
whisk together the egg and cream. In a large bowl, stir together the
ingredients of flour through salt. Mix in the butter so it is
incorporated, but not creamed. It should be pea sized, and this can be
done by hand or carefully with a mixer. Add the egg mixture and coconut
concentrate, stirring to combine and make the dough wet. Then add the
dried tart cherries and mix until just incorporated.
your hands, shape the dough into a ball and lay on parchment paper. On
the counter, press the dough into a disk about 2" tall and 8" wide with a
floured rolling pin. Use a knife to cut the dough into 8 equal wedges.
the scones onto the greased cookie sheet and brush with the egg yolk
and milk mixture. Then sprinkle each scone liberally with turbinado.
Bake for 22-25 min until the edges are browned.