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    Home » Breakfast and Brunch » Lemon Blueberry Scones with Cornmeal

    Lemon Blueberry Scones with Cornmeal

    May 28, 2020 , Updated December 5, 2023 Maria 22 Comments

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    Blueberry Scones with blueberries on a wooden board.

    These bakery-style Lemon Blueberry Scones have a dry, tender crumb that is not overly sweet. The addition of cornmeal provides a unique and subtle crunchy texture. 

    Lemon Blueberry Cornmeal Scones

    Who can resist the blueberry-lemon combination?

    Not many, as countless recipes can be found highlighting these bright, fresh flavors.

    Blueberry muffins and a variety of cakes like this limoncello blueberry and this sour cream coffee cake and are great examples of baked goods bursting with this goodness.

    These bakery-style scones are another example. They are perfect for breakfast, brunch, or afternoon tea. 

    Once you try these freshly baked, warm scones with some delicious blueberry jam, it will change your perspective on life!

    ………….Well, maybe that’s a little too dramatic even for me, but I think you get my point…these are really, really good.

    Allow me to show you how easy it is to make these blueberry scones with a lemon glaze.

    Mise en place

    Since we need a scorching oven to bake these scones, let’s begin by preheating the oven to 425° F (220° C). Position the rack in the center of the oven.

    We also need to prepare a cookie sheet lined with parchment paper. Set it aside for now.

    Next, we will place ⅓ cup of butter in the freezer. This will make it easier to grate. 

    The dry ingredients for the lemon scones being whisked together.

    The dry ingredients: In a large bowl, whisk together 1⅓ cup of flour (190 grams), ⅔ cup of fine-textured cornmeal, 2 tablespoons of granulated sugar, 2 tablespoons of brown sugar,  1½ teaspoon of baking powder, ¼ teaspoon of baking soda and ¼ teaspoon of salt.  Set aside.

    The wet ingredients to make the scones are in bowls.

    The wet ingredients: In another bowl, whisk together ½ cup of cold buttermilk, 1 egg and the zest of one organic lemon. Set aside.

    The blueberries: Rinse and pat dry 1 cup of fresh blueberries. Place in a small bowl and mix with 1 teaspoon of cornstarch. 

    Instructions

    Using the large holes of a cheese grater, grate the frozen butter over the dry ingredients.

    A piece of butter next to the bowl of dry ingredients.

    Use your fingertips to quickly but gently toss together with the dry ingredients. Then, rub together for 1 minute or until you get a texture that resembles a coarse meal. Work quickly. 

    Blueberries being folded in the dry mixture.

    With a wooden spoon or rubber spatula, gently add in the blueberries.

    The liquid ingredients being combined with the dry ingredients.

    Make a well and pour in the liquid mixture. Gently combine and stir until just barely combined.

    Transfer to a parchment-lined baking sheet and with lightly floured hands, pat the dough together and form it into a ball. Be gentle as not to crush the blueberries.

    Flatten it out and then fold it over once.  Pat into a 7-8 inch round (about ¾- 1″ thick). 

    With a dough scraper or a sharp floured knife, cut into wedges (6-8).

    Lemon Blueberry Scones on a parchment lined baking sheet.

    Gently pull the wedges apart, leaving about 1- inch space between the scones. 

    Bake until fluffy and golden brown, about 12-15 minutes.

    Transfer to a cooling rack. 

    Lemon scones on a cooling rack.

    Cool completely before glazing. 

    To make the glaze

    In a small bowl, whisk together 2-3 teaspoons of freshly squeezed lemon juice with ⅓ cup of icing sugar. Drizzle over the tops of these berry scones. 

    Tips

    • Freezing the butter makes it easier to grate and combine with the dry ingredients. This, in turn, creates a flaky texture. 
    • Properly whisk the dry ingredients together. This ensures the uniform distribution of the baking powder. 
    • Resist the urge to over stir the mixture as this will result in the formation of gluten which will, in turn, create a dense scone.
    • Adjust the thickness of the lemon glaze to suit your personnel preference. 
    • These are best the day they are made.

    Can I use frozen blueberries? 

    Yes. To prevent discoloration of the batter, do not thaw them.  

    More cornmeal recipes

    If you love cornmeal recipes as I do, try this family recipe for polenta. It is great on its own or topped with your favorite sauteed vegetables. BBQ polenta and polenta pizza are two other family favorites. 

    Iced blueberry scones on a wooden surface.

    Recipe source

    This recipe caught my eye as soon as I saw the list of ingredients, which includes cornmeal.

    You will taste it from the first bite – but in a good way! It gives such a subtle crunchy texture to these scones.

    Here are some of my changes: I replaced the lime with lemon and reduced the salt amount. I also changed the method of combining the ingredients as I did for my buttermilk biscuits.

    In the past, I’ve also replaced the lemon glaze with just a sprinkle of coarse sugar before baking and have obtained great results.

    Bakery-style scones with a crunch… I do hope you get a chance to try them.

    Enjoy!!!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes. 

    Ciao for now,

    Maria

    ★★★★★ If you have made this easy scone recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Iced blueberry scones on a wooden surface.

    Lemon Blueberry Scones

    These bakery-style Lemon Blueberry Scones have a dry tender crumb that is not overly sweet. The addition of cornmeal provides a unique and subtle crunchy texture. 
    5 from 5 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8
    Calories: 256kcal
    Author: Maria Vannelli RD
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    Ingredients

    • ⅓ cup butter frozen
    • 1⅓ cups all-purpose flour 190 grams
    • ⅔ cup yellow cornmeal fine texture
    • 2 tablespoons granulated sugar
    • 2 tablespoons brown sugar packed
    • 1½ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup buttermilk
    • 1 egg
    • grated zest of 1 lemon
    • 1 cup blueberries fresh or frozen
    • 1 teaspoon cornstarch

    Lemon Drizzle

    • 1-2 teaspoons lemon juice freshly squeezed
    • ⅓ cup icing sugar

    Instructions

    • Preheat oven to 425° F (220° C). Position rack in the center of the oven.
    • Prepare a cookie sheet lined with parchment paper. Set aside.
    • Place ⅓ cup of butter in the freezer.
    • In a large bowl, whisk together flour, cornmeal, sugars, baking powder, salt and baking soda. Set aside.
    • In a small bowl, whisk together buttermilk, egg and lemon zest. Set aside.
    • In another small bowl, toss the blueberries with the cornstarch. Set aside.
    • Using the large holes of a cheese grater, grate the frozen butter over dry ingredients.
    • Gently but quickly toss together to incorporate the butter. Use your fingertips to rub the flour and butter together for about 1 minute. The mixture should look like coarse meal.
    • Gently add in the blueberries.
    • Make a well and pour in the liquid ingredients.
    • Stir gently until just combined.
    • Transfer to a parchment-lined baking sheet and with lightly floured hands, pat the dough together and form it into a ball. Be gentle as to not crush the blueberries.
    • Flatten it out and then fold it over once.  Pat into a 7-8 inch round (about ¾- 1" thick). 
    • With a dough scraper or a sharp floured knife, cut into wedges (6-8).
    • Gently pull the wedges apart leaving about 1- inch space between the scones. 
    • Bake until fluffy and golden brown, about 12-15 minutes.
    • Transfer to a cooling rack. 

    Lemon Drizzle:

    • Whisk together the lemon juice and the icing sugar.
    • Once the scones have cooled off, drizzle mixture over scones.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

    • Freezing the butter makes it easier to grate and combine with the dry ingredients. This in turn creates a flaky texture. 
    • Properly whisk the dry ingredients together. This ensures the uniform distribution of the baking powder. 
    • Resist the urge to over stir the mixture as this will result in the formation of gluten which will, in turn, create a dense scone.
    • Resist the urge to over stir the mixture as this will result in the formation of gluten, which will in turn create a dense scone.
    • Adjust the thickness of the lemon glaze to suit your personnel preference. 
    • These are best the day they are made.
    Can I use frozen blueberries?  Yes. In order to prevent discoloration of the batter, do not thaw them.  
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *adapted from Better Homes and Gardens

    Nutrition

    Serving: 1serving | Calories: 256kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 199mg | Potassium: 182mg | Fiber: 2g | Sugar: 11g | Vitamin A: 300IU | Vitamin C: 2.1mg | Calcium: 58mg | Iron: 1.6mg
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    This post was originally published on July 12, 2015, and republished on May 28, 2020, with updated content and photos. Thanks for sharing.

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    Filed Under: Breakfast and Brunch

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Lynn

      February 24, 2022 at 8:34 pm

      Hi Maria,
      Should we use salted or unsalted butter? Or – does it make any difference?
      ~ Lynn

      Reply
      • Maria

        February 26, 2022 at 6:41 pm

        Thanks for your interest Lynn. I always use unsalted in all my baking. Great question, thank you.

        Reply
    2. Jana Mills

      January 28, 2021 at 1:40 pm

      5 stars
      I can’t stop making these delicious scones!

      Reply
      • Maria

        January 28, 2021 at 6:06 pm

        How wonderful Jana! Thanks for taking the time to share, appreciate it!

        Reply
    3. Marian

      May 15, 2020 at 12:06 pm

      Hi Maria
      I made these on Mother’s Day. I really like them . So did everyone else especially my 5 year old grandson.
      I’ve made several of your recipes and liked all of them so far. Keep me coming.!
      Marian

      Reply
      • Maria

        May 15, 2020 at 3:30 pm

        Thanks so much Marian! Glad to hear it!

        Reply
    4. Ella

      May 02, 2020 at 3:32 pm

      5 stars
      Wow these came out really good! Thanks for the great recipe, I’ll be making these again. Added dried cherries and cranberries instead of blueberries. Yum!

      Reply
      • Maria

        May 02, 2020 at 5:27 pm

        Love this variation! Thanks for sharing Ella!

        Reply
    5. Ada

      August 07, 2019 at 5:12 pm

      5 stars
      Thanks for sharing this recipe. Tried it out yesterday and have to say I’m hooked. This is the first time making scones. Love the fact that they are easy to make, light and delicious. Yummy.

      Thanks
      Ada

      Reply
      • Maria

        August 07, 2019 at 5:15 pm

        My pleasure Ada! Aren’t they just the best!?! Thanks so much for taking the time to comment, appreciate it!

        Reply
    6. Lori

      June 09, 2018 at 10:02 pm

      going to try these next week end. Thinking of substituting frozen cherries for the fresh blueberries. I’ll let you know how it goes.

      Reply
      • Maria

        June 10, 2018 at 9:31 am

        That sounds delicious. I have never baked with frozen cherries before. Can’t wait to hear how they turn out!

        Reply
    7. LuisaCA

      August 25, 2016 at 6:10 pm

      Exactly what I was looking for! Thanks.

      Reply
      • LuisaCA

        August 25, 2016 at 6:12 pm

        Sorry, previous email addy was incorrect

        Reply
        • Maria

          September 03, 2016 at 7:54 am

          Great …hope you enjoy them! Thanks for taking the time to comment 🙂

      • Maria

        August 25, 2016 at 6:16 pm

        Thanks for taking the time to comment 🙂

        Reply
    8. sonia and mom

      July 12, 2015 at 11:00 am

      5 stars
      All I can say lipsmacking good!xx

      Reply
      • Maria

        July 12, 2015 at 11:02 am

        Glad you approve you guys!!! Appreciate the comment 🙂

        Reply
    9. Mary

      July 12, 2015 at 8:24 am

      My mouth is watering!!!!!!!!

      Reply
      • Maria

        July 12, 2015 at 8:34 am

        You know the address, but hurry there’s only one left 🙂

        Reply
        • Cecily Shores

          May 29, 2024 at 1:31 am

          5 stars
          Wonderful recipe! I’m not a good scone baker. However, my scones came out beautifully! I was concerned, at first, that they weren’t done (after 15 mins in the oven), but I was wrong! Yummy! Just sweet enough with a slight crunch.

        • Maria

          May 29, 2024 at 8:43 pm

          So happy to hear you enjoyed them Cecily. Thanks for taking the time to comment!

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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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