Blueberries and cornmeal are such a beautiful pairing. We picked up a flat of blueberries at the market this weekend for a cobbler and I had a few baskets to spare, which is how these came about. The cornmeal gives them a lovely golden crumb, and they bake up with the berries bursting and a crackle of sugar over the tops.
Variation: Blueberry Lavender Cornmeal Scones
Combine 1 teaspoon dried lavender with the sugar in a small food processor or spice grinder. Process for a few seconds, until even and fragrant, then whisk it into the dry ingredients
Blueberry Cornmeal Scones
Ingredients
2¼ cups (275 g) all-purpose flour
⅔ cup (100 g) medium cornmeal
1 tablespoon baking powder
½ teaspoon salt
⅓ cup + 1 tablespoon (85 g) granulated sugar
10 tablespoons (150 g) unsalted butter, cold and cubed
1 cup (240 g) cold sour cream
1½ cups (225 g) fresh blueberries
Heavy cream, for brushing
1 tablespoon (15 g) granulated sugar, for sprinkling
Instructions
- Whisk the flour, cornmeal, baking powder, salt and sugar together in a large bowl. Using a pastry cutter or your fingers, cut in the butter until you have pea-sized pieces.
- Make a well in the center and add the sour cream. Stir with a fork until you have a rough, shaggy dough. Add the blueberries and stir gently to combine, then knead the dough a few times to bring in any dry bits from the bottom of the bowl, taking care not to overwork it.
- Turn the dough out onto a floured surface and pat it into a rough rectangle, about 1½ inches thick. Cut it into 4 equal pieces, stack them, and pat the dough back into a rectangle of the same thickness. Cut into 8 scones.
- Place the scones on a parchment-lined baking sheet and freeze until firm, at least 30 minutes or overnight.
- Preheat the oven to 400°F. Brush the tops with heavy cream and sprinkle with sugar. Bake for 22–26 minutes, until set and lightly golden on the top and bottom.
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