I’m picky with scones because I like them to be moist, and most scones are too dry in their effort to be flaky. These scones are moist without being dense and the cornmeal prevents gluten formation, keeping the scones tender. The blueberries add color and sweetness and the scone itself is only lightly sweetened, with a pronounced cornmeal flavor.
Ingredients
Cornmeal: I used fine grind cornmeal but a blend of mostly fine with some medium or coarse grind would probably work too. I wouldn’t recommend all medium, and definitely not all coarse because that would make it hard to incorporate.
Flour: I used all-purpose, but cake flour would work too. I don’t suggest bread flour because it has more protein, which can make the scones chewy.
Sugar: Adjust to taste; the lower amount results in a barely sweet scone and the higher amount in a more traditional sweet bakery scone. Save some sugar for topping if you wish.
Blueberries: I used fresh and would recommend them. Just be gentle when incorporating them into the dough. Dried is easiest to work with, while frozen might dye your scones a purplish-gray. See recipe notes if you want to use those instead. You can also try other dried/fresh fruits!
Heavy cream: We want a higher fat percentage for tender, flaky scones but since many people don’t have heavy cream, substituting with milk and melted butter works great too.
Recipe by FionaCourse: Breakfast, Brunch, Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Ingredients
115g (1 cup) fine yellow cornmeal
95g (¾ cup) all-purpose flour
40g-55g (3 tbsp-¼ cup) sugar, set aside about 2 tsp for topping
2g (½ tsp) salt
9g (2½ tsp) baking powder
125g (¾ cup) fresh blueberries (see notes for dried or frozen)
150g (½ cup + 2 tbsp) heavy cream (see notes for milk + butter substitute)
Directions
Preheat your oven to 220°C/425°F if you normally for do baked recipes.
Mix cornmeal, flour, sugar (without the 2 tsp for topping), salt, and baking powder together in a large bowl.
Add the heavy cream and mix until a rough dough forms.
Gently fold in the blueberries, being careful to not squish all of them (it’s ok if a few burst!).
Onto a lightly floured surface, form the dough into a round disc big enough to cut 12 slices from, but not too thin (15-20cm or 6-8 inches across is ideal, but it doesn’t need to be exact). Wet the top of the disc with water/milk and sprinkle the sugar on top.
Cut the dough into 12 wedges, or however many scones you want. If you do more/less, adjust the cooking time accordingly.
Separate the wedges and place on a parchment-lined baking sheet. Bake for 20-25 minutes at 220°C/425°F or until the tops turn golden brown.
Remove, let cool, and enjoy!
Notes
For dried blueberries, use half as much by weight/volume. If they’re sweetened, consider reducing the sugar.
For frozen blueberries, use them straight from the freezer and coat them in cornmeal to prevent the juices from turning the scones purplish-gray. Some color will still leak, but work them in fast without breaking the berries and it shouldn’t be too much. If you don’t mind dyed scones, add the blueberries without coating.
To substitute heavy cream with milk and butter: 120g (½ cup) milk + 30g (2 tbsp) melted butter
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