Scones could be one of my favorite things to eat for breakfast!  This version is a little hardier because of the cornmeal, so now I can justify eating them for lunch too!  Or two in one day. . . like I did today : )

Blueberry Cornmeal Scones

Makes 8 large or 16 small

What you'll need:

2 cups all-purpose flour

1 cup fine yellow cornmeal

2 Tbsp. sugar

1 ½ tsp. baking powder

½ tsp. salt

½ cup cold butter, cubed

1 cup buttermilk

1 basket or a big handful of blueberries

Course Sugar for sprinkling

What you'll do:

Preheat the oven to 425 degrees.

In large bow, whisk together flour, cornmeal, sugar, baking powder, and salt.  Cut butter to flour mixture.  Make a well in the center of the mix and add the buttermilk.  Stir until moistened.  Knead dough on a floured surface.  Form into a 8-inch circle, 1 inch thick and cut like a pie in 8 pieces. 

(or if you want smaller ones, form into a rectangle and cut into squares)  Place on baking sheet, and press the blueberries in. 


Brush with buttermilk and sprinkle with sugar.  Bake 12 to 15 minutes or just until turning golden.  Serve warm with some butter, jam or clotted cream.  


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