I love making and eating these cornmeal-blueberry scones. They are a welcomed, toothsome treat bursting with sweet blueberries, cornmeal and zippy lime juice and zest that tie all the flavors together.
These cornmeal blueberry scones are so easy to put together and are hands-down my favorite scone recipe to make for brunch.
There are a few reasons these cornmeal scones are so simple to make. First, 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 easy!
I love how the lime juice in the glaze really pulls all these flavors together. Using cornmeal as part of the flour adds the best 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.
Why I Love This Cornmeal-Blueberry Scones Recipe
- I love that these scones are not too sweet and go so well with coffee or tea.
- I wanted to design a scone recipe that did not require perfect shaping and these are it!
- Blueberry and lime together are one of my favorite combos.
- Made with frozen blueberries so you can make them year-round.
If you love the combination of blueberry and lime, you also need to try my blueberry lime pound cake. It’s so amazing and a must try if you love to bake.
Ingredients
- All-purpose flour: – I have not tested this recipe with any other alternative flours.
- Cornmeal: – I use yellow cornmeal for it’s nutty flavor and the color looks visually appealing with the blueberries.
- Granulated sugar and light brown sugar: I have found this sugar combo to be ideal in creating a scone that’s not too sweet.
- Baking powder, baking soda, egg and table salt: The four ingredients that help with structure, rise and flavor.
- Cornstarch: I use cornstarch to dust the blueberries and help thicken their juices in these cornmeal blueberry scones.
- Confectioners’ sugar: This makes the perfect icing sugar.
- Butter: I prefer salted butter in this scone recipe as it helps add to the flavor.
- Buttermilk: Full fat is best if you can find it otherwise any buttermilk is works.
- Lime: Fresh lime juice and zest are what gives these scones their zippy flavor.
- Blueberries: You want them to be frozen so if you have fresh, freeze them before making this recipe.
- Almonds: I’ve also used pecans. Leave them out completely if you need these to be nut-free.
How I Make Cornmeal-Blueberry Scones
Find the complete recipe with measurements in the recipe card at the bottom of the post.
Making the Cornmeal Blueberry Scone Batter
- Step One: I preheat the oven to 425 degrees F. Next, I coat a baking sheet with cooking spray or line it with parchment paper. I set the baking tray aside until I’m ready to use it.
- Step Two: I use a large mixing bowl to combine the flour, cornmeal, sugars, baking powder, baking soda and salt.
- Step Three: Cut in cold butter until flour mixture resembles coarse crumbs. I make a well in the center of the cornmeal mixture adding buttermilk, egg and lime zest. I use a fork to beat the egg and buttermilk until it’s combined. I stir all the batter together just until moistened, being careful not to overmix here.
- Step Four: I toss the frozen blueberries with cornstarch to coat them and add them to the flour mixture. Finally, I stir the batter gently, about 3 to 5 turns, just until the berries are incorporated (and do not overmix).
- Step Five: Using a large spoon I drop the scone dough into 12 mounds, leaving 1″ in between. I bake them for 12 to 15 minutes or until the tops are golden. I make sure to remove them from the tray immediately onto a cooling rack.
Making the Icing
- Step One: For the icing, in a small bowl I whisk enough lime juice into the confectioners’ sugar until it’s the drizzling consistency I’m looking for. I drizzle the icing over the warm scones and sprinkle them with the nuts. I serve them warm or at room temperature.
Recipe Tips
- Do not overmix: I make sure to not overmix the cornmeal blueberry scones dough because it results in a tougher end product. I mix the dough until the ingredients are just combined.
- Blueberries: Do not thaw the blueberries before adding to the dough to prevent excess moisture.
- Store in an Airtight Container: I transfer any leftover, cooled scones to an airtight container or a resealable plastic bag. I make sure the container is tightly sealed to prevent air from getting in.
- Freezing: These scones freeze well. I will usually wrap each individual scone tightly in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months. To thaw, I leave them at room temperature for a few hours or overnight in the refrigerator and reheat them as desired.
Serve these warm if you can!
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 blueberry muffins with sour cream, the family will be jumping out of bed to happily enjoy any of them.
More Blueberry Recipes
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Cornmeal-Blueberry Scones
Ingredients
Scones:
- cooking spray or parchment paper
- 1-1/2 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 2 tbsps granulated 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
Icing:
- 3-4 tsps fresh lime juice
- 1 cup confectioners' sugar
- 3 tbsps chopped almonds, toasted
Instructions
- Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray or line a with parchment paper; set aside.cooking spray
- 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).1-1/2 cup all-purpose flour, 2/3 cup yellow cornmeal, 2 tbsps granulated 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
- 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 confectioners' sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm.3-4 tsps fresh lime juice, 1 cup confectioners' sugar, 3 tbsps chopped almonds, toasted
Video
Notes
Nutrition
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