Recipes and Cooking Cornmeal-Blueberry Scones 4.2 (26) Here's a fruity treat for a special brunch or any time you're in need of a sweet start to the day. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2008 Print Rate It Share Share Tweet Pin Email Photo: Jay Wilde Prep Time: 25 mins Bake Time: 12 mins Total Time: 37 mins Servings: 12 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 ⅓ cup all-purpose flour ⅔ cup yellow cornmeal 2 tablespoon granulated sugar 2 tablespoon packed brown sugar 1 ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda ⅓ cup cold butter, cut up ½ cup buttermilk 1 egg 1 ½ teaspoon finely shredded lime peel 1 cup frozen blueberries* 1 teaspoon cornstarch 3 - 4 teaspoon lime juice 1 cup powdered sugar 3 tablespoon chopped almonds, toasted Directions 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. *Test Kitchen Tip: Leave berries in the freezer until ready to toss with cornstarch. Rate it Print Nutrition Facts (per serving) 203 Calories 7g Fat 33g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 203 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 32mg 11% Sodium 225mg 10% Total Carbohydrate 33g 12% Total Sugars 16g Protein 2g Vitamin C 1.8mg 9% Calcium 70.7mg 5% Iron 1.3mg 7% Potassium 87mg 2% Folate, total 32.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.