Cornmeal Blueberry Scones: Recipe 12 comments

This recipe is different made with cornmeal, but it gives stability to the recipe and that down home goodness and flavor you want in a good home baked scone. It is a fruity scone by using frozen blueberries. Be sure to read the * before adding the berries.

A little trick so they dont drop in the batter and will stay put once stirred into batter. I did not change the recipe and find it works well the way it is written.Cornmeal Blueberry Scones Banner

Cornmeal-Blueberry Scones

Yield: 12


  • 1 1/3 cups all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 2 tablespoons packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter, cut up
  • 1/2 cup buttermilk
  • 1 egg
  • 1 1/2 teaspoons finely shredded lime peel
  • 1 cup frozen blueberries*
  • 1 teaspoon cornstarch
  • 3 teaspoons lime juice
  • 1 cup powdered sugar
  • 3 tablespoons chopped almonds, toasted


  1. Preheat oven to 425 degrees F.
  2. Line a large baking sheet with parchment paper; set aside.
  3. In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt.
  4. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center. Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
  5. Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds.
  6. Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones.
  7. Sprinkle with nuts. Serve warm.


Nutrition Facts (Cornmeal-Blueberry Scones) Per serving: 203 kcal cal., 7 g fat (4 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 32 mg chol., 225 mg sodium, 33 g carb., 1 g fiber, 16 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Leave berries in the freezer until ready to toss with cornstarch.

This recipe originally printed in March 2008 and was a Prize Tested Recipe, the winner won $200.00 as a prize for Lesley Pew // Source
What is your favorite scone recipe?
Has anyone made scones with coconut flour?

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About Karren Haller

I am a +70 Blogger that loves connecting with other women through blogging. A new recipe always intrigues, finding a new craft, creating bracelets occasionally and gardening is a favorite and writing brand reviews is a favorite for my readers. But most of all the connection to other bloggers. Creativity, simple life and getting things done

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