2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup plus 1/4 cup sugar
1-1/2 cups medium-grind yellow cornmeal
1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
3/4 cup dried sweet cherries
1-1/4 cups buttermilk

Preheat the oven to 425°F. Spray a baking sheet or line it with a baking mat. Sift the flour, baking soda and baking powder together into the bowl of a stand mixer or a large bowl.

If Using a Stand Mixer: Add the salt, the 2/3 cup sugar, and the cornmeal to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the cherries. Make a well in the center and add the buttermilk. Mix briefly, just enough so the batter sticks together; there will probably still be a little dry mix in the bottom of the bowl. Let the batter stand for 5 minutes.

If Making By Hand: Add the salt, the 2/3 cup sugar and the cornmeal to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or two dinner knives until it is the size of small peas. Using the spoon, mix in the cherries. Make well in the center and add the buttermilk. Mix briefly, just enough so the batter sticks together; there will probably still be a little dry mix in the bottom of the bowl. Let the batter stand for 5 minutes.

Drop by rounded tablespoons onto the prepared pan about 2 inches apart.* Sprinkle the 1/4 cup sugar on top of the scones. Place the scones in the oven on the middle rack and immediately turn the temperature down to 375°F. Bake for 20 to 25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.

Scones are better frozen at this point—they‘ll have a higher rise if you freeze them first.