* Exported from MasterCook *
Scones, Lemon & Blueberry Cornmeal
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Grains
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups All-purpose Flour -- plus
1 tablespoon All-purpose Flour -- divided
1/2 cup cornmeal
1/2 cup sugar -- plus
1 tablespoon sugar -- divided
2 teaspoons Baking Powder
1 teaspoon salt
1 stick Unsalted Butter -- Well Chilled
1 whole egg
1/2 cup buttermilk
1 whole lemon -- zested
1 cup blueberries
1 tablespoon milk -- or cream
1 tablespoon sugar
Preheat the oven to 350F.
In a large bowl, combine 1 1/2 cups flour, cornmeal, 1/2 cup sugar,
baking powder and salt. Cut in the butter using a pastry cutter or
fork until the mixture resembles coarse crumbs
In a separate bowl, mix together the egg, buttermilk and lemon zest.
Fold the wet mixture into the dry mixture. Coat the blueberries with
the remaining 1 tablespoon of flour (this will help prevent them
sinking to the bottom of the scones during baking) and fold them into
the batter.
Turn the dough onto a floured surface and roll or pat it down to
about 3/4? thick. You can shape the scones any way you like; I chose
to use a 3 1/2" round biscuit cutter. Place the scones on a baking
sheet lined with parchment paper, brush them with the milk or cream
and sprinkle them with the remaining 1 tablespoon of sugar. Bake for
20-25 minutes or until the scones are a light golden brown
Description:
"A bit of cornmeal in the batter gives these sweet scones a boost
of flavor and texture."
Source:
"http://tastykitchen.com/";
Start to Finish Time:
"0:25"
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Per Serving (excluding unknown items): 311 Calories; 13g Fat (36.4%
calories from fat); 5g Protein; 45g Carbohydrate; 2g Dietary Fiber;
58mg Cholesterol; 418mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.