In the realm of breakfast pastries, cornmeal blueberry scones stand out as beacons of culinary delight. These delectable morsels offer a delightful symphony of flavors and textures that can elevate any morning ritual or afternoon tea party. Perfectly balancing the rustic charm of cornmeal with the sweet burst of blueberries, these scones are a testament to the magic that can be created when simple ingredients are combined with culinary artistry. Whether you prefer them fresh from the oven, warm and crumbly, or elegantly served with dollops of clotted cream and a drizzle of honey, cornmeal blueberry scones are a feast for the senses that will leave you craving more.
Let's cook with our recipes!
BLUEBERRY SCONES
Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 50m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
- In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
- Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
- Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.
CORNMEAL-BERRY SCONES
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy the combination of wholesome cornmeal and delicious strawberries in these warm scones - perfect for breakfast!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 425°. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
- Mix flour, cornmeal, 2 tablespoons sugar, the baking powder, baking soda, orange peel and salt in large bowl. Cut in butter using pastry blender, just until mixture looks like coarse crumbs. Stir in 1/2 cup soy milk and the orange juice just until flour is moistened. Fold in strawberries.
- Place dough on floured surface. Knead 6 to 8 times to form a ball. Divide in half; shape into two 6 x 1/2-inch rounds on cookie sheet. Brush rounds with 1 tablespoon soy milk and sprinkle with 1 to 2 tablespoons sugar. Cut each round into 6 wedges.
- Bake 12 to 15 minutes or until tops are lightly browned. Separate wedges; serve warm.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 5 g, TransFat 0 g
CORNMEAL AND BLUEBERRY SCONES
Make and share this Cornmeal and Blueberry Scones recipe from Food.com.
Provided by tranch
Categories Scones
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In the bowl of a food processor combine flour, sugar, salt, baking soda and baking powder. Pulse to combine.
- Add butter and pulse until mixture resembles coarse meal.
- Add cornmeal and blueberries.
- Add 6 tablespoons milk and pulse. Add more milk, 1 tablespoon at a time, until dough forms a ball.
- Remove dough to a lightly floured surface and form into five, 3 inch rounds 1 inch thick.
- Place on prepared pan and bake until golden, about 35 - 40 minutes.
- Remove to a wire rack to cool slightly. Serve warm.
Nutrition Facts : Calories 444.6, Fat 20.7, SaturatedFat 12.5, Cholesterol 52.6, Sodium 492.6, Carbohydrate 59, Fiber 2.8, Sugar 10.3, Protein 7
CORNMEAL BLUEBERRY SCONES
This recipe came from Feb 2008 BH&G. My friend made this and I had to have the recipe. So good. The icing is optional.
Provided by Marz7215
Categories Scones
Time 30m
Yield 12 scones, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F Coat a large baking sheet with cooking spray; set aside.
- In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. 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.
- 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.
- 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. Sprinkle with nuts. Serve warm. Makes 12 scones.
- *Leave berries in the freezer until ready to toss with cornstarch.
BLUEBERRY CORNMEAL COOKIES
A tasty recipe for a rustic cornmeal cookie using dried blueberries.
Provided by Yoly
Categories Drop Cookies
Time 40m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.
- Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.
- Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.
- Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.
- Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 34.1 g, Cholesterol 24 mg, Fat 6.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 142.2 mg, Sugar 20.3 g
ERIN'S BLUEBERRY SCONES
My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.
Provided by tldesjar
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
- Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
- Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
- Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 299.2 calories, Carbohydrate 44.2 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 380.8 mg, Sugar 14.7 g
Tips:
- For the best flavor, use fresh blueberries. If using frozen blueberries, thaw them before using and pat them dry to remove excess moisture.
- To make sure the scones are evenly cooked, make sure the oven is preheated before baking and rotate the baking sheet halfway through the baking time.
- Don't overmix the dough. Overmixing will make the scones tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a sweeter scone, add 1/4 cup of sugar to the dough.
- For a more savory scone, add 1/4 cup of grated cheese to the dough.
- Serve the scones warm with butter, jam, or honey.
Conclusion:
Cornmeal blueberry scones are a delicious and easy-to-make breakfast or brunch treat. They are perfect for a special occasion or a simple weekend morning. With a few simple tips, you can make sure your scones are light, fluffy, and full of flavor. So next time you're looking for a tasty treat, give cornmeal blueberry scones a try!
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