Blueberry Cornmeal Scones

These blueberry cornmeal scones are a simple sweet scone that are buttery and soft on the inside with bursts of sweet blueberries; then topped with a light lemon glaze! They're the perfect springtime brunch treat!

Course Breakfast, Brunch, Dessert

Cuisine American, British

Prep Time 15

Cook Time 20

Freezing Time 1

Total Time 1 35

Servings scones

Calories 389kcal

Author Kyleigh Sage

Equipment

Ingredients

Cornmeal Scones

½ cup unsalted butter
½ cup heavy cream
1 large egg
½ teaspoon vanilla extract
1 ¾ cups all purpose flour
½ cup yellow cornmeal fine or medium ground
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup blueberries

Glaze

½ cup powdered sugar
2 teaspoons lemon juice
2-4 teaspoons milk or cream as needed

US Customary - Metric

Instructions

If using fresh blueberries, arrange in a single layer on a lined baking sheet and flash freeze in the freezer for at least 1 hour or until firm (this makes them easier to incorporate into the batter without bursting).
Place the butter in the freezer for at least 30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it. [If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.]
In a small bowl, whisk together the heavy cream, egg, and vanilla then set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Add in the frozen grated butter and mix in until it's fully coated in the flour.
Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more milk 1 tablespoon at a time.
Then very gently fold in the frozen blueberries.
Transfer the dough to a lightly floured surface and gently press into an 8 inch round disc. Use a sharp knife to cut the dough into 8 triangles. [You could also form the dough into a metal scone pan instead.]
Place the blueberry scones a few inches apart on the lined baking sheet. Lightly brush the tops with cream and sprinkle with a little granulated sugar if desired.
Place scones in the freezer for at least 30-40 minutes before baking to firm up.
While the scones are chilling, preheat the oven to 400°F.
Bake at 400°F for 18-24 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool.
To make the glaze, whisk together the powdered sugar and lemon juice. Then slowly drizzle in 2-4 teaspoons of milk or cream until the glaze is a thick, but pourable consistency.
Drizzle the blueberry cornmeal sconces with the lemon glaze and enjoy!

Notes

These blueberry scones are best eaten the same day, but they'll keep in an airtight container in the fridge for up to 3 days. You can also reheat scones in the oven at 350°F for 5-10 minutes.

Nutrition