Monday, August 5, 2013

Lemon and Blueberry Cornmeal Scones

Lemon and Blueberry Cornmeal Scones

You'd be hard pressed to find a scone flavor we don't like but that doesn't mean we don't have a few favorites.  And, at the top of that list, you'd probably find a pint of fresh blueberries and some fragrant fresh lemon zest.  We both love how some of the blueberries burst during baking and their sweet juice flavors the only slightly sweet scones.  And lemon and blueberries are a perfect match.  So why then did I mess with scone perfection and introduce another element?  Because it's so good!

Lemon and Blueberry Cornmeal Scones
For the past few months I've seen more and more recipes for scones and cakes that included a touch of cornmeal and I was fascinated.  Would I have scones or cornbread?  Either way would be tasty so there was no harm in trying.  And I'm happy to say we both really liked it.  The bit of cornmeal gives the scones a bit of toothiness they otherwise wouldn't have but it's mild.  You taste the cornmeal but it's not overpowering and it compliments the other flavors very well.  This one definitely gets added to our Sunday morning scone rotation.  Enjoy!




Ingredients
1 1/2 Cups all purpose flour plus 1 tablespoon
1/2 Cup cornmeal
1/2 Cup sugar
2 Teaspoons baking powder
1 Teaspoon salt
1 Stick unsalted butter, well chilled
1 Egg
1/2 Cup buttermilk
Zest of 1 lemon
1 Cup blueberries
1 Tablespoon milk or cream
1 Tablespoon sugar

Lemon and Blueberry Cornmeal Scones
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.  Cut in the butter using a pastry cutter or fork until the mixture resembles course crumbs.  In a separate bowl, mix together the egg, buttermilk and lemon zest.  Fold the wet mixture into the dry mixture.  Coat the blueberries with the one tablespoon of flour (this will help prevent them sinking to the bottom of the scones during baking) and fold them into the batter.

Turn the dough onto a floured surface and roll or pat it down to about 3/4" thick.  You can shape the scones any way you like but, this time, I chose to use a 3 1/2" round biscuit cutter.  Place the scones on a baking sheet lined with parchment paper, brush them with the tablespoon of milk or cream and sprinkle them with the tablespoon of sugar.  Bake in a pre-heated 350 degree oven for 20 - 25 minutes or until the scones are a light golden brown.  Makes about 8 scones.

13 comments:

  1. I haven't had breakfast yet, so please send some quick!

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  2. Oh how I love scones, and I love this flavor combo. Gonna have to whip these up for our upcoming house guests! Happy Monday!

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  3. Love scones for breakfast and this looks so good.

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  4. cornmeal and blueberries so go well together! My grandmother used to make blueberry cornbread and I loved that so lemon blueberry scones sound wonderful to me!

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  5. I had the same curiousity about adding cornmeal to scones! Sounds like it's worth trying! You're more than welcome to ship me some of yours any time! ;)

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  6. I love blueberries and cornmeal together in a baked good. The flavors go so well together. These scones look perfect.

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  7. Oooh! All of these flavors sound so perfect together!! I need one or two of these this morning!

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  8. Oh man! These scones are perfect for summer. I don't really like lemon unless it is with blueberries. I love that you added cornmeal. This reminds me of one of my favorite pancake recipes.

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  9. It's the perfect time for blueberry scones...and the touch of crunch from the cornmeal sounds perfect.

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  10. We are so fortunate here, in S. Florida...we have blueberries all year round, grown here, locally. Love your yummy lemony blueberry scones!

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  11. Made these this morning. Not as pretty as yours, but very delicious!

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  12. Beautiful scones!!! They sounds wonderful!

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