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Cornmeal-Blueberry Scones

Here's a fruity treat for a special brunch or any time you're in need of a sweet start to the day.

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4.0 by 43 people

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  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 12 mins 450°F

Cornmeal-Blueberry Scones

Directions

  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper; 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. Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
  3. 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. 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.

From the Test Kitchen

*Test Kitchen Tip:

Leave berries in the freezer until ready to toss with cornstarch.

Nutrition Facts (Cornmeal-Blueberry Scones)

  • Per serving:
  • 203 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 32 mg chol.,
  • 225 mg sodium,
  • 33 g carb.,
  • 1 g fiber,
  • 16 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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