Wednesday, January 05, 2011

Recipe: Blueberry Cornmeal Scones

 Here are some delicious scones.  I was inspired by the cornmeal at the restaurant.  Dad bakes the bread and rolls on a bed of cornmeal.  Cornmeal adds a nice texture and flavor to baked goods.  If cornmeal is too tough a texture for you, try adding corn flour to still get the flavor.  I enjoy the texture the cornmeal adds to baked goods, especially these scones.
 The scones baked up nice and golden.  I used wild blueberries and a lot of them, so they were studded heavily with berries.  It made for a very tasty muffin.
2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1/2 stick + 1 T cold butter  (2 oz + 1 T butter)
1/4 cup cream
2 eggs
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.

1 comment:

piero canuto said...

it soud delicious and healthy.