Cornmeal Blueberry Scones

15 ingredients
6 steps

Ingredients

  • 1 1/3 cups all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 2 tablespoons packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter, cut up
  • 1/2 cup buttermilk
  • 1 egg
  • 1 1/2 teaspoons finely shredded lime peel
  • 1 cup frozen blueberries
  • 1 teaspoon cornstarch
  • 3 -4 teaspoons lime juice
  • 1 cup powdered sugar
  • 3 tablespoons chopped almonds, toasted

Directions

  1. 1
    Preheat oven to 450°F Coat a large baking sheet with cooking spray; set aside.
  2. 2
    In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center.
  3. 3
    Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
  4. 4
    Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds.
  5. 5
    Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones.
  6. 6
    *Leave berries in the freezer until ready to toss with cornstarch.

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