Cornmeal Blueberry Scones

Submitted by Marz7215

"This recipe came from Feb 2008 BH&G. My friend made this and I had to have the recipe. So good. The icing is optional."

 

• Ready In: 30mins
• Ingredients: 15
• Yields: 12 scones
• Serves: 8

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. Preheat oven to 450°F 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.

Reviews

[Gloria C.]

I made these with zante currants and no icing. These turn out SO CRUNCHY and delicious on the outside and tender on the inside. EXCELLENT recipe. I will be making these again and again.