These Cornmeal Blueberry Scones are so easy to put together, they will become your go-to recipe. Mounding them individually is the key and the perfect sweet treat to start your day.
I love scones, but I don’t enjoy making them. There, I said it. Kneading the dough, shaping it…maybe that sounds lazy, but right now life is busy with no extra time for little things like, kneading and shaping dough. Heck, life is always busy I guess.
That’s what I love about these scones, as well as this recipe for Fast and Easy Raspberry Scones. With this recipe you gently stir the batter together, mounding up each scone individually. It couldn’t be easier.
However, the trick with scones remains; over-handling the batter will make them tough. Mixing must be kept to a minimum for optimum results.
These scones were quite toothsome, with their mix of blueberries, cornmeal and lime zest. Lime juice was also added to the glaze to really bring home and incorporate the flavors at play. Blueberry and lime is a classic combination, especially in this Blueberry-Lime Pound Cake I love.
Overall, a lovely, easy breakfast to enjoy and totally perfect for brunch. Not overly sweet and goes well with coffee or tea.
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 10 or 12 mounds on a large baking sheet that has been coated with cooking spray, leaving 1″ between mounds. Bake in a 450 degree oven 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.
There are so many amazing versions of blueberry scones out there and I can’t wait to try some other recipes. These Almond-Coconut Blueberry Scones are first on my list. I’m also loving the sugar topping on these Homemade Blueberry Cream Scones. If you’re looking for something a bit healthier, these Blueberry Lemon Ginger Scones and these White Chocolate Cherry Blueberry Scones are 100 percent whole wheat. You could also forego the fresh blueberries all together and make these lovely Blueberry Jam Scones today!
One year ago today I made this Asparagus Popover and it’s fabulous. You should check it out.
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Cornmeal Blueberry Scones
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