Here's a fruity treat for a special brunch or any time you're in need of a sweet start to the day.
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper; set aside.
- 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.
- 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