Blueberry and Cornmeal Scones
These scones are best eaten within one hour of baking.
Adapted from Cooks Illustrated.
Ingredients
Units
- 1 1/2 cups plus 2 tablespoons whole wheat pastry flour
- 1/2 cup cornmeal
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons sea salt
- 1 tablespoon honey
- 1 1/2 cups heavy cream
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 425°F and adjust rack to middle position. Line a baking sheet with parchment paper. Whisk together flour, cornmeal, baking powder and salt in a large bowl. Add cream, honey, and blueberries and stir until a dough forms. Transfer the dough to a lightly floured surface and quickly pat the dough into a 8-inch round. Cut the dough into 8 wedges. Place the wedges on the parchment-lined baking sheet. Bake for 18 minutes until light brown. Cool for 5 minutes before serving. Serve warm.
Nutrition
- Serving Size: Makes 8 scones
Find it online: https://deliciouslyorganic.net/blueberry-and-cornmeal-scones/