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.
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Cornmeal-Blueberry Scones
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.
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 ,
- 7 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 32 mg chol. ,
- 225 mg sodium ,
- 33 g carb. ,
- 1 g fiber ,
- 16 g sugar ,
- 2 g pro.