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Cornmeal-Blueberry Scones + VIDEO

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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.

blueberry corn scones

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.

cornmeal scones

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

corn scones

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.

better homes and gardens drop biscuit recipe

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.

blueberry scones

Serve these warm if you can!

Other Blueberry Recipes You Might Enjoy

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Cornmeal Blueberry Scones
Print Recipe
5 from 2 votes

Cornmeal-Blueberry Scones

Cornmeal-Blueberry Scones, a welcomed, toothsome treat bursting with sweet blueberries, cornmeal and zippy lime juice and zest to tie all the flavors together.
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Course: Breakfast
Cuisine: American
Keyword: Cornmeal-Blueberry Scones
Servings: 12 scones
Calories: 203kcal
Author: Cathy

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

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

Nutrition

Nutrition Facts
Cornmeal-Blueberry Scones
Amount Per Serving
Calories 203 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 32mg11%
Sodium 225mg10%
Potassium 87mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 192IU4%
Vitamin C 2mg2%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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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