Cornmeal-Blueberry Scones

By angielaine

Made these bridgerun weekend 2008 and they were a big hit! Tobin especially liked that they weren't too sweet for a breakfast bread!

Ingredients

• Nonstick Cooking Spray
• 1 1/3 cups all-purpose flour
• 2/3 cup yellow cornmeal
• 2 Tbsp granulated 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 Finely shredded lime peel
• 1 cup frozen blueberries, unthawed
• 1 tsp Cornstarch
• 3 to 4 tsp Lime juice
• 1 cup powdered sugar
• 3 Tbsp chopped almonds, toasted

Details

Servings 12

Preparation

Step 1

Preheat oven to 450°F. Coat a large baking sheet with cooking spray. In a large bowl combine flour, cornmeal, granulated and brown sugar, baking powder and soda and ½ tsp 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. 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.