I usually lean towards the savory rather than sweet when it comes to breakfast, but these scones win me over (the bakery where I worked growing up sold a scone by the same name, but sadly I never copped the recipe, so I noodled this version on my own). I don't know how 'old-fashioned' the combination of oats and cornmeal is, but it feels wholesome and homespun, perfect for a holiday morning. Unlike a lot of hockey-puck scones, these are delicate and tender, like a biscuit, and the cornmeal and ground oats add a bit of nubby, earthy sweetness (nicely offset by the tangy dried cherries and buttermilk). <br /> <br />If you want to make things even easier on yourself if you're doing holiday entertaining (or if you're just not a morning person), you can roll out the scones in advance and freeze them, uncooked (I par-freeze on a tray/plate, then toss them together into a sealed bag). The frozen scones can go directly in the oven, as indicated in the recipe, adding a few extra minutes of cooking time.

Oct. 1, 2021, 11:49 a.m.

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