Blueberry Cornmeal Scones
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 scones
 
Ingredients
  • 2½ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ⅓ cup granulated sugar
  • ½ cup butter, cubed and cold*
  • 1 cup + 3 tbsp. heavy cream
  • ¾ cup fresh blueberries
  • Turbinado sugar for topping, optional
Instructions
  1. 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.
  2. 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.
  3. Add 1 cup of heavy cream and mix until just combined. Gently fold in blueberries.
  4. 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.
  5. Cut the dough into your desired shape. I like triangles but squares or rectangles also work!
  6. Transfer the cut scones to the prepared sheet and freeze for 15-20 minutes.
  7. Meanwhile, preheat the oven to 425 degrees.
  8. After removing from the freezer, brush the scones with the remaining cream and top with turbinado sugar.
  9. Bake for 18-20 minutes until golden brown.
  10. Serve warm! Leftovers are best enjoyed within 48 hours.
  11. 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/