Lemon and Blueberry Cornmeal Scones

You'd be hard pressed to find a scone flavor we don't like but that doesn't mean we don't have a few favorites.  And, at the top of that list, you'd probably find a pint of fresh blueberries and some fragrant fresh lemon zest.  We both love how some of the blueberries burst during baking and their sweet juice flavors the only slightly sweet scones.  And lemon and blueberries are a perfect match.  So why then did I mess with scone perfection and introduce another element?  Because it's so good!

For the past few months I've seen more and more recipes for scones and cakes that included a touch of cornmeal and I was fascinated.  Would I have scones or cornbread?  Either way would be tasty so there was no harm in trying.  And I'm happy to say we both really liked it.  The bit of cornmeal gives the scones a bit of toothiness they otherwise wouldn't have but it's mild.  You taste the cornmeal but it's not overpowering and it compliments the other flavors very well.  This one definitely gets added to our Sunday morning scone rotation.  Enjoy!




Ingredients
1 1/2 Cups all purpose flour plus 1 tablespoon
1/2 Cup cornmeal
1/2 Cup sugar
2 Teaspoons baking powder
1 Teaspoon salt
1 Stick unsalted butter, well chilled
1 Egg
1/2 Cup buttermilk
Zest of 1 lemon
1 Cup blueberries
1 Tablespoon milk or cream
1 Tablespoon sugar

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.  Cut in the butter using a pastry cutter or fork until the mixture resembles course crumbs.  In a separate bowl, mix together the egg, buttermilk and lemon zest.  Fold the wet mixture into the dry mixture.  Coat the blueberries with the one tablespoon of flour (this will help prevent them sinking to the bottom of the scones during baking) and fold them into the batter.

Turn the dough onto a floured surface and roll or pat it down to about 3/4" thick.  You can shape the scones any way you like but, this time, I chose to use a 3 1/2" round biscuit cutter.  Place the scones on a baking sheet lined with parchment paper, brush them with the tablespoon of milk or cream and sprinkle them with the tablespoon of sugar.  Bake in a pre-heated 350 degree oven for 20 - 25 minutes or until the scones are a light golden brown.  Makes about 8 scones.