Cornmeal Blueberry Scones
Ingredients
Non-stick cooking spray
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
2 tbl granulated sugar
2 tbl packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup cold butter, cut up
1/2 cup buttermilk
1 egg
1 1/2 tsp finely shredded lime peel
1 cup frozen blueberries
1 cup cornstarch
3 to 4 tsp lime juice
1 cup powdered sugar
3 tbl chopped almonds toasted
Preparation
Preheat oven to 450ºF. Coat large baking sheet with cooking spray.
In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and 1/2 tsp salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in the center. Combine buttermilk, egg and peel and add all at once to flour mixture. Stir with fork until just moistened.
Toss berries with cornstarch to coat and add to flour mixture. Leave berries in freezer until ready to coat with cornstarch. Stir gently 3 to 5 turns just until berries are incorporated. Using a large spoon, drop dough into 12 mounds on baking sheet leaving 1” between mounds. Bake for 12 to 15 minutes or until tops are golden.
For the icing whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm.
Non-stick cooking spray
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
2 tbl granulated sugar
2 tbl packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup cold butter, cut up
1/2 cup buttermilk
1 egg
1 1/2 tsp finely shredded lime peel
1 cup frozen blueberries
1 cup cornstarch
3 to 4 tsp lime juice
1 cup powdered sugar
3 tbl chopped almonds toasted
Preparation
Preheat oven to 450ºF. Coat large baking sheet with cooking spray.
In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and 1/2 tsp salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in the center. Combine buttermilk, egg and peel and add all at once to flour mixture. Stir with fork until just moistened.
Toss berries with cornstarch to coat and add to flour mixture. Leave berries in freezer until ready to coat with cornstarch. Stir gently 3 to 5 turns just until berries are incorporated. Using a large spoon, drop dough into 12 mounds on baking sheet leaving 1” between mounds. Bake for 12 to 15 minutes or until tops are golden.
For the icing whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm.