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.

Cornmeal-Blueberry Scones Enlarge Image
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41 users rated this recipe an average rating of 4.0
Makes:
12 servings
Prep:
25 mins
Bake:
12 mins 450°F
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Cornmeal-Blueberry Scones

Ingredients
 
Nonstick cooking spray
1 1/3
2/3
cup yellow cornmeal
2
tablespoons granulated sugar
2
tablespoons packed brown sugar
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/4
teaspoon baking soda
1/3
cup cold butter, cut up
1/2
cup buttermilk
1
egg
1 1/2
1
cup frozen blueberries*
1
teaspoon cornstarch
3
teaspoons lime juice
3
tablespoons chopped almonds, toasted

Directions

  1. Preheat oven to 450 degrees 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. 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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