• Cooking Time: 12-15 min
• Servings: 8-12
• Preparation Time: 15 min
• Scones:
• 1 1/3 cup flour
• 2/3 cup cornmeal
• 2 Tbsp granulated sugar
• 2 Tbsp brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold butter
• 1/2 cup buttermilk
• 1 egg
• 1 1/2 tsp lime zest
• 1 cup frozen blueberries
• 1 tsp corn starch
• Glaze:
• 1 cup powdered sugar
• 4 tsp lime juice
• Optional:
• 3 Tbsp toasted almonds, chopped
• (for sprinkling over top of glazed scones)

1. Preheat oven to 450 degrees F. Coat large baking sheet with cooking spray. (I used a 10" iron skillet)
2. Combine flour, cornmeal, sugars, baking powder, soda, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and set aside.
3. In a separate bowl, whisk eggs, and combine buttermilk, and lime zest. Add this mixture to the flour mixture and stir with a fork until just moistened.
4. In another separate bowl toss blueberries and cornstarch to coat, and then add to scone dough. Stir gently 3-5 turns until berries are incorporated.
5. Using a large spoon, drop dough into 12 mounds leaving 1 inch between mounds. (I placed all the dough into a hot 10" iron skillet, then cut into 8 wedges)
6. Bake 12-15 minutes until golden.
7. While scones are still warm drizzle icing made from powdered sugar and lime juice.
8. Let cool 10 minutes before serving.
9. These are heavenly and best served warm.
10. Enjoy!

This Mid-Western recipe has a bit southern charm with it's hint of lime that really pairs nicely with the blueberries. The cornmeal adds a special something that adds body and texture, but the scones remain unexpectedly light. I fell in love with them the very first bite! Cornmeal Blueberry Scones was generously shared by Michael Joe Gadberry's wife in her Blueberry Cookbook written for her sister who has a blueberry farm.