Lemon Blueberry Scones
Move over muffins, I’m afraid my new baking addiction is scones...and today it's these bakery style Lemon Blueberry Cornmeal Scones.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1 1/3 cups all-purpose flour
- 2/3 cup yellow cornmeal fine texture
- 2 tablespoons granulated sugar
- 2 tablesoons brown sugar packed
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup butter frozen
- 1/2 cup buttermilk
- 1 egg
- grated zest of 1 lemon
- 1 cup blueberries fresh
- 1 teaspoon cornstarch
- 1-2 teaspoons lemon juice freshly squeezed
- 1/3 cup icing sugar
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.
In a medium 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 a cheese grater, grate frozen butter over dry ingredients.
Toss gently to incorporate the butter. The mixture should look like coarse crumbs.
Gently fold in the blueberries.
Make a well and pour in the liquid mixture.
Stir until just combined (I use a wooden spoon.)
Turn out onto a lightly floured surface.
With floured hands, pat the dough into a 7-8 inch round (about 1" thick.)
Cut into wedges (8-10 wedges)
Place the scones on parchment paper.
Bake until fluffy and golden brown, about 12-15 minutes.
Whisk together the lemon juice and the icing sugar.
Once the scones have cooled off, drizzle mixture over scones.
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
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