Wednesday, January 05, 2011
Recipe: Blueberry Cornmeal Scones
3 tsp baking powder
1 tsp salt
1/2 stick + 1 T cold butter (2 oz + 1 T butter)
1/4 cup cream
3/4 cup mini blueberries
1/2 cup cornmeal
Preheat oven to 450. Line a baking sheet with parchment paper.
Combine the flour, salt and baking powder.
Cut in butter.
In a small bowl mix cream and eggs. Combine this liquid mixture with the flour mixture. Stir to combined. Knead in the cornmeal and the blueberries, just until combined.
Divide into 7 -8 portions. Place on baking sheet. Bake until tops are lightly browned between 14 and 16 minutes.
Although they are best warm from the oven, these can be frozen when cool and then heated in a 350 degree oven.