Ingredients

The following ingredients have 4 Servings
  • ⅓ cup butter (frozen )
  • 1⅓ cups all-purpose flour (190 grams)
  • ⅔ cup yellow cornmeal (fine texture)
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar (packed)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 1 egg
  • grated zest of 1 lemon
  • 1 cup blueberries (fresh or frozen)
  • 1 teaspoon cornstarch
  • 1-2 teaspoons lemon juice (freshly squeezed)
  • ⅓ cup icing sugar

Instruction

  • Preheat oven to 425° F (220° C). Position rack in the center of the oven.
  • Prepare a cookie sheet lined with parchment paper. Set aside.
  • Place ⅓ cup of butter in the freezer.
  • In a large bowl, whisk together flour, cornmeal, sugars, baking powder, salt and baking soda. Set aside.
  • In a small bowl, whisk together buttermilk, egg and lemon zest. Set aside.
  • In another small bowl, toss the blueberries with the cornstarch. Set aside.
  • Using the large holes of a cheese grater, grate the frozen butter over dry ingredients.
  • Gently but quickly toss together to incorporate the butter. Use your fingertips to rub the flour and butter together for about 1 minute. The mixture should look like coarse meal.
  • Gently add in the blueberries.
  • Make a well and pour in the liquid ingredients.
  • Stir gently until just combined.
  • Transfer to a parchment-lined baking sheet and with lightly floured hands, pat the dough together and form it into a ball. Be gentle as to not crush the blueberries.
  • Flatten it out and then fold it over once.  Pat into a 7-8 inch round (about ¾- 1" thick). 
  • With a dough scraper or a sharp floured knife, cut into wedges (6-8).
  • Gently pull the wedges apart leaving about 1- inch space between the scones. 
  • Bake until fluffy and golden brown, about 12-15 minutes.
  • Transfer to a cooling rack.