Tuesday, March 2, 2010

Cornmeal Blueberry Scones

I made these this morning.  They taste like spring!  Or maybe I'm so excited for spring I wanted them to taste that way.  The glaze is lime-ey and bright.  I got this recipe off of Noble pig.  A friend found this blog and sent it my way.  Now I check it regularly. 
These are unique for scones because you don't have to knead or roll them.  They're almost like a drop biscuit--so easy to make.

Cornmeal Blueberry Scones
1-1/3 cups all-purpose flour

2/3 cup yellow cornmeal
2 Tablespoons granulated sugar
2 Tablespoons packed light brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter; cut up
1/2 cup buttermilk
1 egg
1-1/2 teaspoons lime zest
1 cup frozen blueberries*
1 teaspoon cornstarch
Nonstick cooking spray
3 to 4 teaspoons lime juice
1 cup powdered sugar
3 Tablespoons chopped almonds, toasted

In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in the center of the cornmeal mixture adding buttermilk, egg and lime zest. With a fork beat the egg and buttermilk until combined. Stir all the batter together just until moistened being careful not to overmix here. Toss frozen blueberries 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 10 or 12 mounds on a large baking sheet that has been coated with cooking spray, leaving 1" between mounds. Bake in a 450 degree oven for 12 to 15 minutes or until tops are golden. Remove from tray immediately onto a cooling rack.
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.
*Leave berries in the freezer until ready to toss with cornstarch.

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