Cornmeal Blueberry Scones

Directions

preheat oven to 450 degrees. coat a large baking sheet w/ spray.

combine four, cornmeal, sugar, brown sugar, baking powder, baking soda, and 1/2 tsp salt. cut in butter until four mixture resembles course crumbs. make well in center. combine buttermilk, egg and peel; add all @ once in flour mixture. stir w/ fork just until moist.

toss blueberries in cornstarch to coat. add to flour mixture. stir gently 3-5 turns, just until berries are incorporated.

using a large spoono, drop dough into 12 mounds. bake 12-15 min or until tops are golden.

Icing:

in small bowl whisk enough lime juice into powdered sugar until drizzling consistency. drizzle over warm scones. sprinkle w/ nuts. serve warm.non stick spray

1 1/3 c flour

2/3 c cornmeal

2 tbs sugar

2 tbs brown sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/3 c cold butter cut up

1/2 c buttermilk

1 egg

1 1/2 tsp lime zest

1 c frozen blueberries

1 tsp corn starach

3-4 tsp lime juice

1 c powdered sugar

1 tbs chopped almonds, toasted

Ingredients

No ingredients are listed for this recipe.