Brunch Recipe

Cornmeal - Blueberry Scones
Made them for my RYS (after school program job) meeting tomorrow morning. That is a 1/2 cup of buttermilk, not 1 cup as I did on accident.
Anyway I'll let you know the verdict on how they taste tomorrow.

http://www.bhg.com/recipe/coffee-cakes/cornmeal-blueberry-scones/

ingredients

• Nonstick cooking spray
• 1 1/3
  cups all-purpose flour
• 2/3
  cup yellow cornmeal
• 2
  tablespoons granulated sugar
• 2
  tablespoons packed brown sugar
• 1 1/2
  teaspoons baking powder
• 1/4
  teaspoon baking soda
• 1/3
  cup cold butter, cut up
• 1/2
  cup buttermilk
• 1
  egg
• 1 1/2
  teaspoons finely shredded lime peel
• 1
  cup frozen blueberries*
• 1
  teaspoon cornstarch
• 3 - 4
  teaspoons lime juice
• 1
  cup powdered sugar
• 3
  tablespoons chopped almonds, toasted
  
  
  1.Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray; set aside.

  2.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.

  3.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.