Recipe: Citrus Cornmeal Scones with Dried Cranberries and Golden Raisins

Makes 8 scones

Parchment paper

2 cups all-purpose flour

1 cup fine white cornmeal

1/3 cup granulated sugar

1 tablespoon baking powder

¾ teaspoon salt

¾ teaspoon ground nutmeg

1 tablespoon finely grated lemon zest

6 tablespoons unsalted butter, cut into small pieces

¾ cup dried cranberries

¼ cup golden raisins

½ cup milk

1 large egg

1 teaspoon vanilla extract

1 teaspoon lemon or orange oil

2 teaspoons coarse sugar

1. Line a baking sheet with parchment paper. Heat oven to 400 degrees.

2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, nutmeg and lemon zest. Cut in the butter, working with clean hands to form coarse flakes. Stir in the dried cranberries and raisins.

3. Whisk together the milk, egg, vanilla and citrus oil. Stir into the dry ingredients. Work together with clean hands to form a smooth dough. Transfer to a piece of wax paper.

4. Divide the dough in half. Form each half into a disk about 5 inches wide and cut into quarters. Place the scones on the baking sheet. Sprinkle the tops with coarse sugar.

5. Bake on center oven rack until golden, about 15 minutes. Test for doneness with a toothpick. Transfer to a rack. Serve warm.

Adapted from "How to Bake" by Nick Malgieri