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 : )

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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. 

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

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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.  

Enjoy!

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