Cornmeal Blueberry Scones Recipe

Name: Cornmeal Blueberry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450u00b0F Coat a large baking sheet with cooking spray; set aside.
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
Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
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
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
*Leave berries in the freezer until ready to toss with cornstarch.

844

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 2/3 cup yellow cornmeal, 2 tablespoons granulated sugar, 2 tablespoons packed brown sugar, and more.

Yes, Cornmeal Blueberry 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.

Cornmeal Blueberry Scones

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