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.