• 25 Ratings

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

Source: Better Homes and Gardens

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Credit: Jay Wilde

Recipe Summary

prep:
25 mins
bake:
12 mins at 450°
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper; set aside.

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  • 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.

Instructions Checklist
  • 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.

*Test Kitchen Tip:

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

Nutrition Facts

203 calories; total fat 7g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 32mg; sodium 225mg; potassium 87mg; carbohydrates 33g; fiber 1g; sugar 16g; protein 2g; vitamin a 194IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 32mcg; vitamin b12 0mcg; calcium 71mg; iron 1mg.
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Reviews

25 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4
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