Wednesday, June 16, 2010
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 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.