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Cornmeal-Blueberry Scones + VIDEO

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.


Serve warm.

Cornmeal-Blueberry Scones
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.
Have you joined our private Facebook group yet? I want to see you there!


Print Recipe

Cornmeal Blueberry Scones

Recipe from: Cathy Pollak | Serves: 10-12

Ingredients

Scones:

  • 1-1/3 cup all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2 Tablespoons sugar
  • 2 Tablespoons packed light brown sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/3 cup cold butter cut into cubes
  • 1/2 cup buttermilk
  • 1 large egg
  • 1-1/2 teaspoons lime zest
  • 1 cup frozen blueberries*
  • 1 teaspoon cornstarch

Icing:

  • 3-4 teaspoons fresh lime juice
  • 1 cup powdered sugar
  • 3 Tablespoons chopped almonds, toasted

Directions

  • 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. Serve warm.
  • *Leave berries in the freezer until ready to toss with cornstarch.

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Comments

  1. 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.

    Reply

  3. 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.

    Reply

  9. 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.

    Reply

  22. 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!

    Reply

  37. 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!!!!

    Reply

  38. 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!

    Reply

  40. 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!

    Reply

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