In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar. You can also use a food processor for this recipe and pulse a few times to combine dry ingredients.
Add butter. If using a food processor, pulse a few times until the butter is the size of small peas. If using a bowl, use a pastry cutter until the butter is the same size. If using a food processor, transfer mixture to a bowl after this step.
Add 1 cup of heavy cream and mix until just combined. Gently fold in blueberries.
Line a rimmed baking sheet with parchment paper and set aside. Flour your countertops and transfer batter to it. Using your hands or a rolling pin, form the dough into a shaggy rectangle. Carefully fold the edges over into the middle like an envelope, then gently roll again until the dough is about an inch to an inch and a half thick.
Cut the dough into your desired shape. I like triangles but squares or rectangles also work!
Transfer the cut scones to the prepared sheet and freeze for 15-20 minutes.
Meanwhile, preheat the oven to 425 degrees.
After removing from the freezer, brush the scones with the remaining cream and top with turbinado sugar.
Bake for 18-20 minutes until golden brown.
Serve warm! Leftovers are best enjoyed within 48 hours.
Enjoy!
Notes
*I recommend keeping it in a bowl in the freezer until ready to use!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/blueberry-cornmeal-scones/