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    You are in: Home / Recipes / Cornmeal Blueberry Scones Recipe
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    Cornmeal Blueberry Scones

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Marz's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    scones

    Units: US | Metric

    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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    Nutritional Facts for Cornmeal Blueberry Scones

    Serving Size: 1 (118 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 323.2
     
    Calories from Fat 96
    29%
    Total Fat 10.6 g
    16%
    Saturated Fat 5.3 g
    26%
    Cholesterol 47.3 mg
    15%
    Sodium 203.0 mg
    8%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 2.3 g
    9%
    Sugars 27.9 g
    111%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    lime peel

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