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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bellini valli says
The problem that O often have with different scone recipes is that the dough is crumbly and falls apart…it reminds me of making pastry. This particular recipe doesn’t seem to have that concern at all..and since I love scones I will it a try.
Joanna says
These look lovelye! I adore scones, but also rarely make them thanks to the amount of effort needed. I’ll certainly try these, though!
June says
These look amazing and the cornstarch on the frozen berries is a fabulous idea. I’ll be making these really soon – I hate getting my fingers all “oogey” and this recipe’s a sure cure for that.
Lisa Sipple says
The scones are beautiful! Scone dough is so hard to work with so this makes it so much easier!
Claudia says
Do I ever love the looks of these – all crumbly without being dry. Bumpy, rustic and teeming with berries! Could munch on those all day.
Katrina says
Those look fabulous and sound SO good and I want one right now and I just finished breakfast! I hear ya about forming scones, but they’re sure good fresh and warm. Sigh.
Miss Meat and Potatoes says
These are the most gorgeous things I’ve ever seen. Do you think if I make them, it will stop snowing? đŸ™‚
HoneyB says
Oh yes, I would definitely love this – the blueberries and lime are divine!
Lea Ann says
I made scones once and that was R. Stuart in Downtown McMinnville’s fault. They served me up a dill scone topped with smoked trout. I wanted to re-create it and did. Beautiful photo Cathy, these look delicious.
dawn says
I have a hard time and no patience with croissants, so I hear you.
I made cornmeal pancakes and they were fabulous, so I can imagine how yummy they would be in scone form.
barb says
These look delicious! Good combination of flavors. I like the sweet & salty desserts the best, it’s the best of both worlds!
Patrice says
I was just this morning looking for a pastry of some sort to make for tomorrow’s breakfast. This is just perfect! Thanks!
Alexandra's Kitchen says
Yum. These look amazing. Right up my alley. Love everything you do!
Lena in VT says
Oh these are beautiful!!
Julie says
Those scones look like little mountains of goodness!
Cassie says
Can you come make those for me right now? I’m hungry but feeling lazy. Not a good combo! đŸ™‚
Mental P Mama says
MMMMMMMM…you had me at cornmeal!
Tammy says
My daughter was reading over my shoulder and is intrigued with the recipe… She would make those, but not eat them, that would be me and my husband’s job, lol!
gfe--gluten free easily says
I don’t like making scones either. Boy, the blueberries in these really pop! These would be so easy to make gluten free, Cathy. I am always looking for recipes suitable for our girlfriends’ teas and I like the addition of cornmeal. đŸ™‚
Shirley
kim living life says
oh yum the combination of blueberries and lime delicious
Jennifer says
I just showed this recipe to my husband who said they looked good, but he agreed with you on how difficult scones are to make. He said they were a “nightmare”. đŸ™‚
Liz C. says
What chunky yumminess! Scones are probably the one thing I will never attempt, so this might be as close as I get. Besides, there are so many scones critics. I don’t need to be that closely scrutinized with my cooking, thank you!
I’ll take *Cornmeal-Blueberry Scones* for $500.00 Alex! Answer: What is the easy alternative to making English scones? Ka-ching!
LilSis says
I’ve never made scones but these are absolutely beautiful! Almonds, blueberries, and cornmeal…yum!
pam says
Now those are my kind of scones.
Steph says
Haha.. I’m the opposite. I love making scones, but not a fan of them. These look really good with the blueberries!
theUngourmet says
Oh yeah! These are my kind of scones too! Your photos are wonderful!
Susan at SGCC says
Those are the prettiest scones I’ve ever seen! And the photos do them perfect justice. Just lovely!
Marjie says
OK, I could do these scones just fine!
grace says
i like the idea of icing and individualized blobs of batter. the add-ins are pretty terrific too. yes, these scones have potential!
mom2bjm amy says
Oh Yeay! I’ve been looking for some cornmeal recipes – I’ve got TWO boxes in my cupboard that need to be used… AND?? I just bought some blueberries! Perfect!
5 Star Foodie says
These scones sound terrific especially with all those almonds!
BethieofVA says
Cathy, those look wonderful! I betcha lemon would be good paired with the blueberry as well. YUMMY!!
Amanda says
Wow Cathy, those are just beautiful! I like the idea of how easy this is!
elizabethk says
And WHY did you have to share this!!?? ‘-) Making these tonight!!
Thank you – oh thank you!
mom2bjm Amy says
Can I just say YUM! I made them with lemon this morning, since I had no lime… I just wanted to scrape the baking sheet when done… almonds, glaze, blueberries… Awesome!
lisaiscooking says
Scones are my favorite thing, and these sound great with the cornmeal and lime!
Anna Rich says
Your photographs of food are amazing. Do you have any camera tips to share. Many of my food pictures come out fuzzy. I love scones! This looks like a wonderful recipe and I actually have all the ingredients to make it right now!!!!
Audrey at Barking Mad says
I love how amazing these look but am not sure I could reckon myself with cornmeal scones. I’m such a snob when it comes to scones that I think I’d be turned off by the texture…but now I’m not sure.
So tempted to give these a whirl!
Heather says
This is the best recipe. The scones were delicious.
Rachel says
I am a culinary student at The Culinary Institute in Hyde Park, NY and absolutely LOVE your blog! It is fantastic.
I have yet to leave a comment, and I noticed these delicious scones and thought to myself…how would they taste if they were made with ‘blue cornmeal’ instead of yellow? The color blue would play off the natural color of the blueberries as well as add a very unique flavor. What do you think?
I’m going to try this and get back to you!
Hotel Management Training says
I am so glad this internet thing works and your article really helped me. Might take you up on that home advice you gave.Perhaps a guest appearance would be good.
Kathy says
Instead of the icing I would add the touch of lime to honey and drizzle that over them.
Cathy says
Whatever floats your boat.
Ruby says
Wow Cathy, those are just beautiful! I like the idea of how easy this is!
Cathy says
Thanks.
Heather Rose says
Best scones ever! And so simple to make!
Toni says
My kids really woke up early for this!! So good and delicious!