Corn-cherry scones Recipe - Los Angeles Times

Ingredients

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 2/3 cup plus 2 tablespoons sugar, divided
• 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 cup buttermilk