Cornmeal-Blueberry Scones
Nonstick cooking spray
1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter, cut up
1/2 cup buttermilk
1 egg
1 1/2 teaspoons finely shredded lime peel
1 cup frozen blueberries*
1 teaspoon cornstarch
3 - 4 teaspoons lime juice
1 cup powdered sugar
3 tablespoons chopped almonds, toasted
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.
Recipe shared from: http://www.bhg.com/recipe/coffee-cakes/cornmeal-blueberry-scones/