Drop That Scone!

Cornmeal Blueberry Scones - These no fuss scones are packed with fresh blueberries. Cornmeal adds great color and gives the scones a really nice texture!


Drop That Scone!

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Once you start baking regularly, you’ll notice that a lot of recipes are pretty similar. The two recipes that have always struck me as near-identical are biscuits and scones.

There’s some flour mixed with lots of butter, then you add milk (or buttermilk) and maybe some add-ins. Don’t overwork the dough and you’ll end up with something light and fluffy.

So what’s the difference between biscuits and scones?

To be honest, I’m not sure. I think it’s mostly in the execution.

When I make biscuits, I roll out the dough and fold it over a few times. When I make scones I sometimes do that, but other times I just plop the dough on a baking sheet like I did for these big beauties.

It’s way less work that way and the end result is just fine in my book.

If I’m being honest, I think I made mine a bit too large for these cornmeal blueberry scones, but a big scone is better than no scone at all.

Cornmeal Blueberry Drop Scones

8-12 scones
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These no fuss scones are packed with fresh blueberries. Cornmeal adds great color and gives the scones a really nice texture!

Recipe roughly adapted from a Better Homes & Gardens recipe.


1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/2 cup milk (or buttermilk)
1 large egg
2 tablespoons maple syrup
6 ounces fresh blueberries
1 teaspoon corn starch
1 large lime
1 cup powdered sugar


1) Preheat oven to 450 degrees F. In a medium bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Cut chilled butter into cubes and then mix the butter into the dry ingredients using your fingers until it’s in large pea-sized pieces.

2) In a separate bowl, whisk together milk, egg, and maple syrup.

3) Rinse blueberries and toss them with the corn starch.

4) Stir wet ingredients into the dry ingredients. Try not to over-mix the batter. Then fold in the blueberries.

5) Drop batter onto a baking sheet lined with parchment paper. I would shoot for scant quarter cup scones. You should get 8-12 scones out of the batch.

6) Bake scones at 450 degrees F. for 13-15 minutes until they are slightly puffed and golden brown.

7) Meanwhile whisk together powdered sugar and lime juice. When scones are done, let them cool and then drizzle with the icing. Serve immediately or store in an air-tight container (once cool) for a few days.

Cornmeal Blueberry Scones

Corn in the Scone

One nice switcheroo about this recipe that I really liked is subbing some of the flour for cornmeal. It gives the scones a great color and also some texture that’s really nice.

You can just stir the cornmeal into the other dry ingredients.

Use the fine stuff for these cornmeal blueberry scones
Use the fine stuff.

Then add the butter! Just like with biscuits, you want the butter really cold. Cube it up and work it into the dry stuff using your fingers until it’s in pea-sized pieces.

Butter is essential in these cornmeal blueberry scones
Butter is essential.

The wet mixture for these guys is pretty standard. An egg gives the scones some extra binder and you can use either milk or buttermilk.

Standard wet stuff - cornmeal blueberry scones
Standard wet stuff.

Stir the wet stuff into the dry stuff and try not to over-mix the batter.

We still have the blueberries to add in also!

Mix mix.
Mix mix.

The Berries

Before you fold in the blueberries, rinse them off and toss them with some corn starch. This will stick to the blueberries and form a kind of jelly as they break down in the scones.

A corn starch dusting - cornmeal blueberry scones
A corn starch dusting.

Once they are well-coated, just fold them into the batter for these cornmeal blueberry scones.

Fold it in - cornmeal blueberry scones
Fold it in.

Forming the Scones

Now for the fun part: Just plop these guys onto a baking sheet. I recommend lining the sheet with parchment paper for easier clean up.

I got a bit carried away here. I wouldn’t make them quite this big if I made them again.

Shoot for a scant 1/4 cup of batter per scone I think. You should get 8-12 out of a batch.

Okay. A bit large. - cornmeal blueberry scones
Okay. A bit large.

Bake these guys at 450 degrees F. for 13-15 minutes and they should get nice and golden brown. The blueberries will bubble and that’s okay.

cornmeal blueberry scones - Macheesmo
Big scones!

They are honestly delicious like this but let’s put…

The Icing on Top

Icing doesn’t get easier than this. Put some powdered sugar in a bowl and squeeze in a lime. Stir it together.

One lime should do it.
One lime should do it.

Drizzle that business all over the cornmeal blueberry scones after they cool for a few minutes.

Yum. Cornmeal Blueberry Scones ~ Macheesmo

Serve these up immediately or they actually keep fine for a day or two in an air-tight container.

After two days though they start to get soggy and kind of blah

Don’t worry though. You won’t have any left by then anyway.

13 Responses to “Drop That Scone!” Leave a comment

  1. This is my style of baking. I have limited space and patience. Drop biscuits and scones are wonderful and the blueberries are the perfect addition. I use a portion scoop depending on how large or small I want them to be. Thanx for the the recipe and btw the lime juice in the drizzle is a good complement to the sweet berries.

  2. The crucial difference between a scone and a biscuit is that you might put blueberries (or raspberries, or candied ginger, or chocolate, or whatever) in a scone, but not a biscuit! Right? Also more sugar, and eggs. That sounds like more than execution, and since you can make drop biscuits (like I always do) and drop scones (which I didn’t know until now) is there actually a difference in the execution? Sorry, I’m being nit-picky. But yea! These sound great, and easier than worrying about forming beautifully shaped triangles!

    1. That’s true Andy. You definitely can do drop biscuits also… but I’ve had biscuits with fruit folded in before also. That said, the eggs are a difference for sure. I’m not sure I’ve ever seen a biscuit recipe with eggs.

      We are learning something today. :)

      1. Fruit folded into a biscuit?!? Sounds heretical. Then you couldn’t put jam on them! But perhaps I should investigate further before passing judgment. :)

  3. Hey Nick,
    Wow, looking at these literally made me drool. YUM! What a great recipe. I was wondering if it would be possible to substitute almond flour for all-purpose. If so, how would you suggest I do that?

    Thanks Nick! Love your work,


    1. Hey Katherine, I think you definitely could. Gluten isn’t a huge piece of the puzzle for these so using a gluten-free flour like almond flour would probably work fine. If possible, I would start with half of the flour substituted, but you could also just go for broke and give it a shot with all of it subbed out. GOod luck!

  4. I’m married to a Brit. UK vs US: biscuits are cookies, drop scones are pancakes, pancakes are crepes, scones are biscuits. Now you know the difference.

  5. These are so easy and delicious my 3yr old grandson couldn’t get enough of them. I did add the zest of the lime to the batter which was nice and did not use the drizzle which we didn’t miss.

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