These cornmeal-blueberry drop scones have a lightly crisp exterior, a tender, buttery center, and just the right amount of sweetness. The cornmeal adds a subtle crunch, while the blueberries and lime bring a fresh, tangy contrast.
Cornmeal-Blueberry Drop Scones: Flavor, Texture, and Simplicity
Making these cornmeal-blueberry drop scones is all about keeping things simple while still getting great texture and flavor. The cornmeal adds a bit of crunch, the blueberries bring their natural sweetness, and the lime zest brightens everything up. These scones are all about simple techniques that deliver great texture and flavor without any extra steps.
What makes these scones so easy is that there’s no kneading or shaping involved. The dough is stirred together gently—just enough to combine everything without overworking it—then dropped onto the baking sheet in rustic mounds. That means less time spent handling the dough and more time enjoying the results, which is exactly how I like it.
The lime glaze is what really ties everything together, adding just the right amount of tang to balance the sweetness. The scones bake up golden and crisp on the outside while staying tender inside, making each bite a mix of soft, buttery layers and a little crunch. They’re just the thing for a weekend breakfast or a laid-back brunch.
Why I Love This Recipe
- These scones have just the right amount of sweetness and pair well with coffee or tea.
- I wanted a scone recipe that skipped the hassle of shaping, and this one keeps it simple.
- Blueberry and lime make a great pair, adding sweetness and a little zing.
- Using frozen blueberries means you can bake these anytime, no matter the season.
Ingredients
Here’s what each ingredient does to bring these drop scones together, from texture to flavor:
- Cooking spray or parchment paper – Keeps the scones from sticking to the baking sheet.
- All-purpose flour – Forms the base of the dough, giving the scones structure.
- Yellow cornmeal – Adds a slightly crunchy texture and a subtle corn flavor.
- Granulated sugar – Provides sweetness and helps with browning.
- Light brown sugar – Adds a hint of molasses flavor and a touch of moisture.
- Baking powder – Helps the scones rise and stay light.
- Baking soda – Works with the buttermilk to give extra lift.
- Table salt – Enhances the flavors and balances the sweetness.
- Cold butter (cut into cubes) – Creates pockets of flakiness as it melts during baking.
- Buttermilk – Keeps the scones tender and adds a little tangy flavor.
- Egg – Helps bind everything together and adds richness.
- Lime zest – Brightens up the flavor with a little citrus kick.
- Frozen blueberries – Hold their shape better than fresh and add bursts of sweetness.
- Cornstarch – Coats the blueberries to help prevent bleeding into the dough.
- Fresh lime juice – Thins out the icing and adds a tart contrast.
- Confectioners’ sugar – Creates a smooth, sweet icing to drizzle over the scones.
- Chopped almonds (toasted) – Adds a crunchy, nutty finish on top.
How to Make Blueberry-Cornmeal Drop Scones
Find the complete recipe with measurements in the recipe card at the bottom of the post.
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Step One: Prep Your Baking Sheet
Preheat the oven to 425°F. Coat a baking sheet with cooking spray or line it with parchment paper, then set it aside. -
Step Two: Mix the Dry Ingredients
In a large bowl, stir together the flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture looks like coarse crumbs—kind of like damp sand. -
Step Three: Bring the Dough Together
Make a little well in the center of the dry mix and add the buttermilk, egg, and lime zest. Use a fork to beat the egg and buttermilk together right in the well, then stir everything until just combined. Don’t overmix—it’s okay if it looks a little shaggy. -
Step Four: Add the Blueberries
Toss the frozen blueberries with cornstarch so they don’t bleed into the dough. Gently fold them in with just a few turns of the spoon (3 to 5 max). Again, don’t overmix—you want those berries to stay whole. -
Step Five: Drop and Bake
Scoop the dough into 12 rough mounds on the baking sheet, leaving about an inch between them. Pop them in the oven for 12 to 15 minutes, until the tops are golden. Move them to a cooling rack right away. -
Step Six: Make the Icing
In a small bowl, whisk enough lime juice into the confectioners’ sugar until it’s thin enough to drizzle. Drizzle over the warm scones, sprinkle with nuts, and dig in while they’re still warm.
Recipe Tips
Here are a few tips to make these cornmeal-blueberry drop scones turn out just right:
- Keep the butter cold – Cold butter creates those flaky pockets, so don’t let it soften before mixing.
- Don’t overmix – Stir just until everything comes together to keep the scones tender.
- Coat the blueberries – Tossing them in cornstarch helps prevent them from bleeding into the dough.
- Use frozen blueberries – They hold their shape better than fresh and won’t turn the dough purple.
- Drizzle while warm – The icing melts slightly into the scones, giving them a light glaze.
Storage and Freezing
If you have leftover drop scones, here’s how to store and freeze them properly:
- Room temperature – Keep scones in an airtight container for up to 2 days.
- Refrigerate for longer storage – Store in the fridge for up to 5 days, but let them come to room temp or warm them up before eating.
- Freeze for later – Wrap individually in plastic wrap, then place in a freezer bag for up to 3 months.
- Reheat before serving – Warm in a low oven or microwave to bring back their texture.
Frequently Asked Questions
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Can I use fresh blueberries instead of frozen? Yes, but they’re softer and more likely to bleed into the dough. If using fresh, toss them in a little extra flour to help.
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Do I have to use buttermilk? Buttermilk adds tenderness and flavor, but if you don’t have any, you can make a substitute by mixing regular milk with a little lemon juice or vinegar.
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Why is my dough sticky? The dough should be a little sticky, but if it feels too wet, add a bit more flour. If it’s too dry, a splash of buttermilk will help.
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How do I get my scones to rise higher? Make sure your baking powder and baking soda are fresh, and don’t overwork the dough. Cold butter and a hot oven also help with lift.
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Can I make these ahead of time? Yes. You can mix the dry ingredients and cut in the butter ahead of time. When ready to bake, just add the wet ingredients and blueberries.
More Ways to Bake With Blueberries
If you love the sweet, juicy flavor of blueberries, here are a few more recipes to try.
- Blueberry Streusel Bars
- Blueberry Crisp
- Blueberry Coffee Cake
- Blueberry French Toast Casserole
- Sour Cream Blueberry Muffins
- Blueberry-Lime Pound Cake
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Cornmeal-Blueberry Drop Scones
Equipment
- measuring cups and spoons For accurate ingredient amounts.
- mixing bowls To combine dry and wet ingredients separately before mixing.
- baking sheet Holds the scones while they bake.
- Zester Easily removes fine shreds of lime zest for flavor.
- whisk For making the icing.
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 the oven to 425°F. Coat a baking sheet with cooking spray or line it with parchment paper; set aside.cooking spray
- In a large bowl, combine the flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.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
- Make a well in the center and add the buttermilk, egg, and lime zest. Using a fork, beat the egg and buttermilk together, then stir everything just until moistened—be careful not to overmix.1/2 cup buttermilk, 1 large egg, 1-1/2 tsps. lime zest
- Toss the frozen blueberries with cornstarch to coat, then add them to the dough. Stir gently, about 3 to 5 times, just until the berries are incorporated (do not overmix).1 cup frozen blueberries*, 1 tsp. cornstarch
- Using a large spoon, drop the dough into 12 mounds, leaving about 1 inch of space between them. Bake for 12 to 15 minutes, or until the tops are golden. Transfer immediately to a cooling rack.
- For the icing, whisk enough lime juice into the confectioners' sugar in a small bowl until it reaches a drizzling consistency. Drizzle over the warm scones, then sprinkle with almonds. Serve warm.3-4 tsps. fresh lime juice, 1 cup confectioners' sugar, 3 tbsps. chopped almonds, toasted
Video
Notes
Nutrition
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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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? 🙂
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! 🙂
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!
bellini valli says
The problem that I often have with different scones recipes is that the dough is crumbly and falls apart…it reminds me of making pastry. This particular recipe doesn’t have that concern at all..and it turns out perfect!
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. 🙂
Shirley
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”. 🙂
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!
kim living life says
oh the combination of blueberries and lime was delicious. we loved these.
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!
Carter says
These were amazing. Your recipes are always incredible.
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!
Debbie says
Terrific flavor in these scones! The lime is a perfect counterpoint to the blueberries and buttermilk. I had been looking for a good cornmeal scone after having one in a cafe, and I think I found the one.
I did run into a one problem, however. The dough was pretty stiff and didn’t hold together when the frozen blueberries were added. Since I hadn’t made this recipe before, I didn’t want to add more buttermilk at that point. I tried using an ice-cream scoop, which helped, but it was a race against time while the blueberries were still frozen. Ultimately I put all the batter in an 8″ buttered iron skillet, which worked out fine. After baking and icing, storing them for a while in a covered container made them more moist. So in the end, great scones, thanks for posting this recipe!
Leecie says
Best ever! The BEST! I used polenta, dark brown sugar, mixed raspberries and blueberries and added finely chopped fresh rosemary.
Christina says
Just made the scones, very tasty. The batter seemed a little dry so I added a couple tablespoons of heavy cream. I had fresh blueberries but did throw them in freezer for about 30 minutes as I didn’t know if it would affect the recipe that specifically called for frozen berries. I loved the bite of lime, it adds a nice touch. It was a good way to use the entire lime both the zest and juice for the scones and icing. They came out great, I’ve eaten 2 for breakfast, and already gave one to my neighbor. Guaranteed I’ll be eating one more before the day is done!