Monday, August 5, 2013
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!
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
1/2 Cup buttermilk
Zest of 1 lemon
1 Cup blueberries
1 Tablespoon milk or cream
1 Tablespoon sugar
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.