scone

Lauren Brennan

Cornmeal-Blueberry Scones

 I was going through my pantry the other day trying to seek a little organization when I came across an almost full cornmeal container. Why was it so full? Because I only use cornmeal for cornbread. And when do I make cornbread? Whenever I make some chili.

Clearly it’s been a while since my family has eaten chili.

And cleaned out my pantry, apparently. Umm….anyways….

I headed to bhg.com in hopes to find a different way to use my neglected cornmeal and boy did I find a winning recipe!

I found a fabulous recipe for Cornmeal-Blueberry Scones. They seemed pretty simple to whip up, but the recipe called for lime zest and juice! A little unexpected, but definitely turned out to be the hero of this treat! The zest adds such a light and fresh flavor and the juice made the glaze tangy and delicious! I loved these and so did my husband’s co-workers!

My daughter wasn’t a big fan of the tangy glaze, so she opted for butter on hers which ended up tasting pretty good too! Duh.

Butter + anything = amazingness.

If you’d like to try these Cornmeal-Blueberry Scones out at home {which you totally should}, click here for the printable recipe.

Enjoy!