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Lemon and Blueberry Cornmeal Scones
Servings: 8

1 1/2 Cups all purpose flour plus 1 tablespoon
1/2 Cup cornmeal
1/2 Cup sugar
2 Teaspoons baking powder
1 Teaspoon salt
1 Stick unsalted butter, well chilled
1 Egg
1/2 Cup buttermilk
Zest of 1 lemon
1 Cup blueberries
1 Tablespoon milk or cream
1 Tablespoon sugar

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles course crumbs. In a separate bowl, mix together the egg, buttermilk and lemon zest. Fold the wet mixture into the dry mixture. Coat the blueberries with the one tablespoon of flour (this will help prevent them sinking to the bottom of the scones during baking) and fold them into the batter.
2. Turn the dough onto a floured surface and roll or pat it down to about 3/4" thick. You can shape the scones any way you like but, this time, I chose to use a 3 1/2" round biscuit cutter. Place the scones on a baking sheet lined with parchment paper, brush them with the tablespoon of milk or cream and sprinkle them with the tablespoon of sugar. Bake in a pre-heated 350 degree oven for 20 - 25 minutes or until the scones are a light golden brown.


Recipe Comments

Nov 18th 2013
For a fall twist, substitute cranberries for the blueberries!
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