Scones are not as popular as muffins in my kitchen, but they’re a close second. Straight from the oven, these biscuit-like drop scones make a tasty, hearty breakfast — with just a touch of sweet.
recipe adapted from Better Homes and Garden
Makes 12 scones
- 1 1/3 cups unbleached all-purpose flour
- 2/3 cup cornmeal
- 2 Tbsp. granulated sugar
- 2 Tbsp. packed brown sugar
- 1 1/2 tsp. aluminum-free baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. fine sea salt
- 1/3 cup cold butter, cut up
- 1/2 cup buttermilk
- 1 egg
- 1 1/2 tsp. zested lime peel
- 1 cup fresh or frozen blueberries
- Preheat oven to 400°F.
- In the bowl of a stand mixer combine flour, cornmeal, sugars, baking powder, baking soda and salt. Add butter pieces and mix until ingredients form crumbs the size of peas. Make a well in the center.
- In another bowl, stir together buttermilk, egg and peel. Add all at once to flour mixture. Give just a few turns of the mixer paddle until all is moist.
- Gently stir in blueberries with a spoon. Do not overmix.
- Using a large spoon, drop dough into 12 mounds, evenly spaced, on baking sheet.
- Bake 12-15 minutes until tops are golden brown and centers are cooked. Eat warm.