Thursday, February 20, 2014

Recipe: Blueberry Cornmeal Scones

 I love cornbread, particularly with blueberries and I love scones, so the other night I couldn't decide between the two... hence, Blueberry Cornmeal Scones were born.
Scones are my favorite because they have all the good parts of a muffin, (crust, tooth, flavor) without the sweetness and perfection of a muffin shape. I guess you could call them a free-form muffin or a rustic pastry.
Like a muffin, scones are a quick bread, that uses baking powder or baking soda for the rise. The amount of sugar can be modified (more or less to taste)
Blueberry Cornmeal Scones

1 1/4 cups flour
3/4 cup cornmeal
2 T brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 T cold butter, cut into cubes
1 egg, beaten
1/2 cup + 2 T milk or cream
1/2 - 3/4 cup blueberries (can use frozen)

Preheat oven to 400. Line a baking sheet with parchment paper.
Combine flour, cornmeal, sugar, baking powder, baking soda and salt. Cut in butter. Mix until the mixture looks like clumps of sand.
Combine egg and cream. Add to flour mixture and stir/knead until combined. Don't over mix.
Fold in blueberries until the dough is studded with berries.
Divide mixture into 6 pieces (or more if you prefer smaller scones).
Bake 6 scones for 15-18 minutes (if using frozen blueberries, it may take longer). Scones are ready when they are golden brown.


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