Blueberry Cornmeal Scones – a delicious recipe with flour, yellow cornmeal, sugar, baking powder, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0.
2
In large bowl combine flour and next 4 ingredients; mix well.
3
Add butter, using two knives or pastry cutter to cut butter into dry mixture.
4
Cut mixture until it resembles coarse meal; set aside.
5
In small bowl, beat eggs and milk.
6
Pour all at once into dry ingredients.
7
Stir quickly with fork until just moistened.
8
Fold in frozen berries.
9
Gather dough into ball.
10
Place on lightly floured board.
11
Sprinkle with 2 teaspoons flour.
12
Knead 6 times.
13
Press into a rectangle, about 3/4 inch thick.
14
Cut into 6 squares, then in half to form 12 triangles. Place 1 inch apart on buttered baking sheet.
15
Bake 12 to 14 minutes or until lightly browned.
16
Serve immediately with Honey Butter. Makes 12 scones.
741
kcal
Calories
20
g
Fat
121
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 c. flour, 1/2 c. yellow cornmeal, 3 Tbsp. sugar, 1 Tbsp. baking powder, and more.
Yes, Blueberry Cornmeal Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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