Wednesday, June 16, 2010

Bluberry Cornmeal Scones

Another freezer friendly recipe here. I found this recipe a while back in a magazine and have just made them. For some reason mine did not come out like the picture in the magazine did, but they were still delicious despite them having a problem in my oven that resulted in burned bottoms! Thankfully I was able to save them by cutting the bottom off. They were very easy to make. The original recipe did call for lime juice/peel, but we decided to use lemon juice/peel in them. The juice is actually for a glaze that I omitted. They by no means needed the glaze, but you can drizzle it on!

Blueberry Cornmeal Scones
1 1/3 cups flour(I did use whole wheat)
2/3 cup cornmeal
2 tbsp sugar
2 tbsp packed brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup cold butter, cut up
1/2 cup buttermilk
1 egg
1 1/2 tsp lemon(or lime) zest(I used zest from one fruit)
1 cup frozen blueberries
1 tsp cornstarch

3 or 4 tsp lime(or lemon) juice
1 cup powdered sugar

Preheat oven to 450. Coat baking sheet with cooking spray.

In a large bowl combine dry ingredients and stir. Cut in butter until mixture resembles course crumbs. Make a well in flour mixutre and add in buttermilk, egg, and zest. Stir with a fork just until moistened.

Toss berries with cornstarch to coat. add to flour mixture and gently fold in. Drop dough onto greased cookie sheet and bake for 12-15 mins(Mine took less time, so watch them). Until they are golden brown. Cool.

To make icing: combine sugar and enough lime/lemon juice until you get a drizzling consistency(you want it runny) Drizzle over warm scones.


  1. those look like a great way for me to use up some cornmeal :) Thanks!

  2. Yum! I would totally love these, I'm bookmarking it now, thanks!

  3. we made these this morning -- they turned out more like cookies, but they tasted delicious.