Cornmeal-Blueberry Scones
Recipe from Better Homes and Gardens

Here's a fruity treat for a special brunch or any time you're in need of a sweet start to the day.


Cornmeal-Blueberry Scones


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Prep Time: 25 mins
Total Time: 37 mins
Servings: Makes 12 scones.
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Ingredients
 
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  •     Nonstick cooking sprayOn Sale
  • 1-1/3  cups  all-purpose flourOn Sale
  • 2/3  cup  yellow cornmealOn Sale
  • 2  Tbsp.  granulated sugarOn Sale
  • 2  Tbsp.  packed brown sugarOn Sale
  • 1-1/2  tsp.  baking powderOn Sale
  • 1/4  tsp.  baking sodaOn Sale
  • 1/3  cup  cold butter, cut upOn Sale
  • 1/2  cup  buttermilkOn Sale
  • 1    eggOn Sale
  • 1-1/2  tsp.  finely shredded lime peelOn Sale
  • 1  cup  frozen blueberries*On Sale
  • 1  tsp.  cornstarchOn Sale
  • 3  to 4 tsp.  lime juiceOn Sale
  • 1  cup  powdered sugarOn Sale
  • 3  Tbsp.  chopped almonds, toastedOn Sale
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Directions
1.
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray; set aside.
2.
In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center. Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
3.
Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds. Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones.
4.
*Leave berries in the freezer until ready to toss with cornstarch.
Nutrition information
Calories 203, Total Fat 7 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 32 mg, Sodium 225 mg, Carbohydrate 33 g, Total Sugar 16 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 7%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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