Drop That Scone!Jump to Recipe
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.
These no fuss scones are packed with fresh blueberries. Cornmeal adds great color and gives the scones a really nice texture!
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.
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.
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.
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!
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.
Once they are well-coated, just fold them into the batter for these cornmeal blueberry scones.
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.
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.
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.
Drizzle that business all over the cornmeal blueberry scones after they cool for a few minutes.
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.