Lemon/Blueberry Cornmeal Scones
- nonstick cooking spray (like Pam)
- 1 1/3 cups flour
- 2/3 cup cornmeal
- 3 tablespoons sugar
- 3 tablespoons packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into little pieces
- 1/2 cup buttermilk
- 1 egg
- 2 teaspoons finely grated lemon peel
- 1 cup frozen blueberries
- 1 teaspoon corn starch
- sanding sugar or large-crystal sugar
Icing ingredients
- 1 to 2 tablespoons lemon juice
- 1 cup confectioners sugar
-Preheat oven to 450 degrees. Spray a large baking sheet with cooking spray.
-In a large bowl, combine flour, cornmeal, sugar, brown sugar, baking powder,
baking soda and salt.
-Using two knives (or a pastry cutter), cut butter into flour mixture until it resembles
course crumbs.
-Combine the buttermilk and egg with the lemon peel.
-Make a little well in your dry ingredients. Add the buttermilk mixture into the well,
and stir with a fork just until moistened. Do not over-stir!
-Put the frozen berries in a small bowl and add the cornstarch. Stir the berries
lightly to coat with the cornstarch.
-Add the berries to the flour mixture and stir very gently, 4 or 5 times, just until
berries are incorporated. Do not over mix.
-Use a large spoon to drop dough into 8 mounds on your baking sheet. Try to make
the mounds as tall as possible and leave as much space as possible between
them.
-Sprinkle with the sanding/large-crystal sugar.
-Bake for 15 minutes, until the tops are golden and a toothpick comes out clean
when you test them.
-While the scones are baking, prepare the lemon icing. Take the bald lemon which
you grated the rind off of, and juice it.
-Add one tablespoon of the juice to the confectioners sugar, and whisk it together.
You want the sugar/lemon juice to be of a drizzling consistency; if necessary, add a
bit more lemon juice until the consistency is right.
-Drizzle the icing on the scones while they are still warm.