Blueberry Cornmeal Scones

Blueberry Cornmeal Scones are a cross between a buttery biscuit and cornbread. Furthermore, these scones are made using Sourdough Discard which leaves these scones with a flaky and tender texture. Finally, Blueberry Cornmeal Scones are a savory and sweet treat that is fitting for any brunch menu.

Blueberry Cornmeal Scones Ingredients

• King Arthur Organic, All-Purpose Flour
• Yellow Cornmeal
• Honey
• Baking Powder
• Baking Soda
• Pink Salt
• Sourdough Discard
• Non-Dairy Milk
• Unsalted Butter
• Lemon Zest
• Blueberries (Fresh or Frozen)
• Arrowroot Powder or Cornstarch

Crafting the Blueberry Cornmeal Scone Batter

1. First, preheat the oven to 375 degrees Fahrenheit.
2. Next, spray a baking sheet with baking spray, or line it with parchment paper.
3. Then, in a mixing bowl, add the blueberries and cornstarch; toss to combine.
4. Next, in a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, honey, and salt. Whisk to combine.
5. Then, make a well in the center of the cornmeal mixture and add the Sourdough Discard, non-dairy milk, and zest.
6. Next, grate the butter into the flour mixture. Using your hands, incorporate it into the flour until it resembles a course mixture.
7. Then, with a Danish Whisk or your hand, mix the dough until combined. Mix just until the batter comes together – be careful not to overmix.
   • Note: if the scone batter is a bit dry, add a tbsp. of cold water to help it come together.
8. Finally, toss the cornstarch-coated blueberries into the batter and gently stir until just incorporated.

Add the Blueberries and Cornstarch

Combine the Ingredients; Stir to Combine

Grate the Butter

Add the Blueberries and Gently Mix to Combine

Forming and Baking the Blueberry Cornmeal Scones

1. First, pre-spray a mini-scone pan and dust it with cornmeal.
2. Next, carefully press the Blueberry Cornmeal Scone batter into the mini-scone pan.
3. Then, dust the tops of the scones with cornmeal.
4. Next, bake the Blueberry Cornmeal Scones for 15-20 minutes or until the tops are golden.
5. Then, remove the scones from the oven and onto a cooling rack.
6. Finally, allow the scones to cool for 10 minutes prior to serving. Serve the scones as they are, or pair them with your favorite homemade jam, local or raw honey, or whipped butter. Enjoy!

Prepare the Scone Pan

Press Blueberry Cornmeal Scone Batter into Scone Pan

Bake for 15-20 Minutes

Serve with Jam, Honey, Butter, or Plain! Enjoy!

Storing the Blueberry Cornmeal Scones

Blueberry Cornmeal Scones can be stored in an airtight container for 3 days on the counter. In addition, you can premake the scones, partially bake them, and then freeze them for up to 3 months.

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Blueberry Cornmeal Scones

Yield: 16 Mini Scones or 8 Large Scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

Blueberry Cornmeal Scones are a cross between a buttery biscuit and cornbread. Furthermore, these scones are made using Sourdough Discard which leaves these scones with a flaky and tender texture. Finally, Blueberry Cornmeal Scones are a savory and sweet treat that is fitting for any brunch menu.

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Ingredients

• 1 to 1 1/2 c. King Arthur Organic, All-Purpose Flour
• 1 c. Yellow Cornmeal
• 1/4 c. Honey
• 1 1/2 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1/2 tsp. Pink Salt
• 1/2 c. Sourdough Discard
• 1/2 c. Non-Dairy Milk
• 1/3 c. Unsalted Butter, Grated
• 1 1/2 tsp. Lemon Zest
• 1 c. Blueberries (Fresh or Frozen)
• 1 tbsp. Arrowroot Powder or Cornstarch

Instructions

Crafting the Blueberry Cornmeal Scone Batter

1. First, spray a baking sheet with baking spray, or line it with parchment paper.
2. Next, in a mixing bowl, add the blueberries and cornstarch; toss to combine.
3. Then, in a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, honey, and salt. Whisk to combine.
4. Next, make a well in the center of the cornmeal mixture and add the Sourdough Discard, non-dairy milk, and zest.
5. Then, grate the butter into the flour mixture. Using your hands, incorporate it into the flour until it resembles a course mixture.
6. Next, with a Danish Whisk or your hand, mix the dough until combined. Mix just until the batter comes together - be careful not to overmix
7. Finally, toss the cornstarch-coated blueberries into the batter and gently stir until just incorporated.

Baking the Blueberry Cornmeal Scones

1. First, pre-spray a mini-scone pan and dust it with cornmeal.
2. Next, carefully press the Blueberry Cornmeal Scone batter into the mini-scone pan.
3. Then, dust the tops of the scones with cornmeal.
4. Next, bake the Blueberry Cornmeal Scones for 15-20 minutes or until the tops are golden.
5. Then, remove the scones from the oven and onto a cooling rack.
6. Finally, allow the scones to cool for 10 minutes prior to serving. Serve the scones as they are, or pair them with your favorite homemade jam, local or raw honey, or whipped butter. Enjoy!

Notes

Blueberry Cornmeal Scones can be stored in an airtight container for 3 days on the counter. In addition, you can premake the scones, partially bake them, and then freeze them for up to 3 months.

Nutrition Information:

Yield: 8 Serving Size: 2
Amount Per Serving: Calories: 242Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 307mgCarbohydrates: 38gFiber: 2gSugar: 12gProtein: 4g