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Lemon Cherry Cornmeal Scones

Coconut oil gives these lemon cherry cornmeal scones just the right texture and amount of moisture.
Course: Breakfast
Cuisine: American


  • 1.5 cup all purpose or oat flour
  • 3/4 cup organic cornmeal
  • 2 Tablespoons ground flax
  • 1 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon organic vanilla
  • 1/4 cup organic coconut oil at room temp so it’s scoopable
  • 1/4 cup brown rice syrup
  • 3/4 cup hemp milk
  • 1 cup organic cherries


  • Preheat oven to 400°F.
  • In a large mixing bowl, whisk together the flour, cornmeal, flax, baking powder, baking soda, and salt. Set aside.
  • In another bowl, or large measuring cup, mix together the lemon juice, vanilla extract, oil, brown rice syrup, and hemp milk.
  • Add to the dry ingredients and stir until just combined.
  • Fold in the dried cherries, and drop heaping tablespoon sized drops 1-2 inches apart onto a lined baking sheet.
  • Bake scones for 8-10 minutes, until golden brown on top.
  • Let cool and enjoy.