Cornmeal Blueberry Scones

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/3 cups all-purpose flour
• 2/3 cup yellow cornmeal
• 2 tablespoons granulated sugar
• 2 tablespoons packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/3 cup cold butter, cut up
• 1/2 cup buttermilk
• 1 egg
• 1 1/2 teaspoons finely shredded lime peel
• 1 cup frozen blueberries
• 1 teaspoon cornstarch
• 3 -4 teaspoons lime juice
• 1 cup powdered sugar
• 3 tablespoons chopped almonds, toasted

Recipe

• 1 preheat oven to 450°f coat a large baking sheet with cooking spray; set aside.
• 2 in a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. cut in butter until flour mixture resembles coarse crumbs. make a well in center.
• 3 combine buttermilk, egg, and peel; add all at once to flour mixture. stir with a fork just until moistened.
• 4 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 on baking sheet, leaving 1 inch between mounds.
• 5 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. makes 12 scones.
• 6 *leave berries in the freezer until ready to toss with cornstarch.