CORNMEAL AND BLUEBERRY SCONES

Cornmeal and Blueberry Scones image

Provided by tranch

Categories Scones

Yield 5 serving(s)

Number Of Ingredients 9

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1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup cornmeal
1/2 cup unsalted butter, diced
1/2 cup dried blueberries
9 tablespoons milk or 9 tablespoons half-and-half

Steps:

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In the bowl of a food processor combine flour, sugar, salt, baking soda and baking powder. Pulse to combine.
Add butter and pulse until mixture resembles coarse meal.
Add cornmeal and blueberries.
Add 6 tablespoons milk and pulse. Add more milk, 1 tablespoon at a time, until dough forms a ball.
Remove dough to a lightly floured surface and form into five, 3 inch rounds 1 inch thick.
Place on prepared pan and bake until golden, about 35 - 40 minutes.
Remove to a wire rack to cool slightly. Serve warm.

Nutrition Facts : Calories 444.6, Fat 20.7, SaturatedFat 12.5, Cholesterol 52.6, Sodium 492.6, Carbohydrate 59, Fiber 2.8, Sugar 10.3, Protein 7