Cornmeal-Blueberry Scones, a welcomed, toothsome treat bursting with sweet blueberries, cornmeal and zippy lime juice and zest to tie all the flavors together.
There is nothing better than waking up to fresh baked goods in the morning! Whether it’s fast and easy raspberry scones, air fryer bagels or a fresh batch of bakery style strawberry muffins, the family will be jumping out of bed to happily enjoy any of them.
Cornmeal-Blueberry Scones Recipe
These Cornmeal Blueberry Scones are so easy to put together, they will become your go-to scone recipe. Mounding each scone individually is key and the perfect sweet treat to start your day.
There couldn’t be an easier scone recipe to put together. There is no kneading the dough or shaping it, with this recipe you gently stir the batter together (not over-handling the dough is key) and mound each scone individually. Totally simple.
Lime juice in the glaze really pulls all these flavors together and using cornmeal as part of the flour adds a pleasing hint of nuttiness and a little crunch. The outside crust is golden brown and crisp, yet the inside of the scone is soft and tender.
Overall, a lovely, easy breakfast to enjoy and totally perfect for brunch. Not overly sweet and goes well with coffee or tea.
Ingredients for Cornmeal-Blueberry Scones
Full recipe and instructions can be found at the bottom of the page.
Pantry Ingredients
- all-purpose flour – this recipe has not been tested with any other alternative flours
- cornmeal – use yellow cornmeal
- granulated sugar
- light brown sugar
- baking powder, baking soda and table salt
- cornstarch
- confectioners’ sugar
Fresh Ingredients
- butter -salted
- buttermilk – full fat is best
- egg – large sized
- lime – fresh juice and zest
- blueberries – want them to be frozen so if you have fresh, freeze them before making this recipe
How To Make Cornmeal-Blueberry Scones
Step one: Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray or line a with parchment paper; set aside.
Step two: In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in the center of the cornmeal mixture adding buttermilk, egg and lime zest. With a fork beat the egg and buttermilk until combined. Stir all the batter together just until moistened being careful not to overmix here. Toss frozen blueberries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix).
Step three: Using a large spoon, drop dough into 12 mounds leaving 1″ in between. Bake for 12 to 15 minutes or until tops are golden. Remove from tray immediately onto a cooling rack.
Step four: 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.
Is a Cornmeal Scone Similar to Cornmeal Bread?
Not really.
A scone made with cornmeal has more flour than it has cornmeal, while cornmeal bread would be the opposite, more cornmeal than flour so the texture is quite different.
Serve these warm if you can!
Other Blueberry Recipes You Might Enjoy
- Blueberry Cream Cheese Squares
- Blueberry Streusel Bars
- Blueberry-Lime Pound Cake
- Loaded Blueberry Coffee Cake
- Blueberry Crisp
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Cornmeal-Blueberry Scones
Ingredients
Scones:
- 1-1/2 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 2 tbsps sugar
- 2 tbsps tightly packed light brown sugar
- 1-1/2 tsps baking powder
- 1/4 tsp baking soda
- 1/2 tsp table salt
- 1/3 cup cold butter cut into cubes
- 1/2 cup buttermilk
- 1 large egg
- 1-1/2 tsps lime zest
- 1 cup frozen blueberries*
- 1 tsp cornstarch
- 3 tbsps chopped almonds, toasted
Icing:
- 3-4 tsps fresh lime juice
- 1 cup confectioners' sugar
Instructions
- Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray or line a with parchment paper; set aside.
- In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in the center of the cornmeal mixture adding buttermilk, egg and lime zest. With a fork beat the egg and buttermilk until combined. Stir all the batter together just until moistened being careful not to overmix here. Toss frozen blueberries 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 leaving 1" in between. Bake for 12 to 15 minutes or until tops are golden. Remove from tray immediately onto a cooling rack.
- 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.
Notes
Nutrition
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