Cornmeal Blueberry Scones
Start your morning on a sweet, hearty note with these Cornmeal Blueberry Scones, a delightful fusion of rustic flavors and tender crumb. Combining the gritty texture of cornmeal with juicy bursts of fresh blueberries, these scones offer a perfect balance between savory and sweet. The addition of cold, diced butter creates flaky layers, while a touch of vanilla and optional Demerara sugar topping adds warmth and crunch. Ready in just 35 minutes, these scones are ideal for breakfast, brunch, or an afternoon snack. Serve them warm from the oven or at room temperature, and pair with a cozy cup of tea or coffee for a bakery-style treat in the comfort of your home. Whether you're a seasoned baker or a novice, this easy-to-follow recipe is bound to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 0.25 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and diced
- 1 cup Fresh blueberries
- 0.5 cups Heavy cream
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Optional: Demerara sugar for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.
Add the cold, diced butter to the bowl. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gently fold the blueberries into the mixture, being careful not to crush them.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix just until a dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and shape it into a 1-inch-thick disc. Cut the disc into 8 wedges.
Place the wedges onto the prepared baking sheet, spacing them slightly apart. If desired, sprinkle the tops with demerara sugar for extra crunch and sweetness.
Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 305.7 g | 111% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 79.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 87 mg | 7% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
