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- Nonstick cooking spray
- 1 1/3 cups all-purpose flour
- 2/3 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 cup cold butter, cut up
- 1/2 cup buttermilk
- 1 egg
- 1 1/2 teaspoons finely shredded lime peel
- 1 cup frozen blueberries*
- 1 teaspoon cornstarch
- 3 - 4 teaspoons lime juice
- 1 cup powdered sugar
- 3 tablespoons chopped almonds, toasted
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.
4.
- Leave berries in the freezer until ready to toss with cornstarch.
- Servings Per Recipe 12,
- cal. (kcal) 203,
- Fat, total (g) 7,
- chol. (mg) 32,
- sat. fat (g) 4,
- carb. (g) 33,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 16,
- pro. (g) 2,
- vit. A (IU) 194,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 225,
- Potassium (mg) 87,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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