I’ve been wanting to make these scones for some time. The recipe won second prize in the Better Homes & Gardens Prize Tested Recipe contest for March 2008, “Frozen Fruit to the Rescue” category. Since blueberries are in season now and are plentiful and cheap, I decided to use fresh instead of frozen berries.
What can I say about these scones? They have a delightful flavor, are not too sweet, and the berries are the star. I was disappointed that I didn’t taste the lime and that the cornmeal did not make these as crisp as I would have liked. That being said, I ate too many of them. After tasting one with the almonds that are supposed to be sprinkled over the top, I opted to keep the others with just the simple lime-sugar drizzle.
Will I make these again? Probably not, but they were nice for a change and I’m glad I tried them. If you do try them, I'd love for you to leave a comment.
|Cornmeal-Blueberry Scones |
Adapted from BH&G Prize Tested Recipes, March 2008
Rating: 7 out of 10
1-1/3 cups unbleached all-purpose flour
2/3 cup yellow cornmeal
2 Tbsp. granulated sugar
1-1/2 Tbsp. packed brown sugar
1/2 tsp. sea salt
1-1/2 tsp. finely grated lime zest
1-1/2 tsp. baking powder
1/4 tsp. baking soda
6 Tbsp. frozen butter, in one solid piece
1/2 cup buttermilk
1 large egg
1 cup fresh or frozen blueberries, blotted dry with paper towel
1 tsp. cornstarch
Heat oven to 450F. Line a large baking sheet with parchment paper; spray with non-stick cooking spray.
In a large bowl, whisk together flour, cornmeal, sugars, salt, lime zest, baking powder and baking soda. I used whole-grain, stone-ground cornmeal.
Grate frozen butter over the flour mixture, using large holes of box grater.
With fingers, work butter into flour, but leave some butter pieces the size of small peas.
Work quickly, so the butter doesn’t get too warm.
Make a well in the center of the flour mixture. In small cup or bowl, whisk the buttermilk and egg till frothy. Add all at once to the flour mixture and lightly stir with spoon or spatula, just till barely combined. Toss blueberries with cornstarch and fold in gently to batter. Drop onto baking sheet, using about 2 Tbsp. for each of 15 scones. Bake 10-12 minutes, or till just golden. Test doneness with a toothpick, being careful not to hit a blueberry. Cool on wire rack.
While still warm, drizzle each scone with some Lime-sugar glaze . Yield: about 15 small scones
1 cup powdered sugar
3-4 tsp. lime juice
Combine powdered sugar and lime juice. If more liquid is needed, thin with milk or cream till glaze is of drizzling consistency.