Cornmeal-Blueberry Scones

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Servings: 6-12
  • Rating:


  • Nonstick cooking spray
  • 1-1/3 cups all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2 Tbsp. granulated sugar
  • 2 Tbsp. packed brown sugar
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/3 cup cold butter, cut up
  • 1/2 cup buttermilk
  • 1 egg
  • 1-1/2 tsp. finely shredded lime peel
  • 1 cup frozen blueberries*
  • 1 tsp. cornstarch
  • 3 to 4 tsp. lime juice
  • 1 cup powdered sugar
  • 3 Tbsp. chopped almonds, toasted


1. Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray; set aside.

2. In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center. Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.

3. Toss berries 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 on baking sheet, leaving 1 inch between mounds. Bake 12 to 15 minutes or until tops are golden. 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. Makes 12 scones.

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