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
• 1/2 teaspoon salt
• 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

Directions

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper; 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.

Tip

• Leave berries in the freezer until ready to toss with cornstarch.

NUTRITION INFORMATION
Per Serving: cal. (kcal) 203, Fat, total (g) 7, chol. (mg) 32, sat. fat (g) 4, carb. (g) 33, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 16, pro. (g) 2, vit. A (IU) 194.36, vit. C (mg) 1.77, Thiamin (mg) 0.15, Riboflavin (mg) 0.14, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 32.26, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 225, Potassium (mg) 87, calcium (mg) 70.68, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet