Unlike white and yellow cornmeal, blue corn meal is sweeter, heartier and nutty. It can be used just like you would use yellow or white cornmeal and tends to have more protein. These blueberry scones were inspired by Bobby Flay’s recipe for blue cornmeal pancakes which I had recently.
With my very first bite into the blue cornmeal pancakes, I immediately tasted the unique distinction the blue cornmeal brought to the recipe. I thought it would be fun to emulate those flavors while creating something slightly different.
This amazing breakfast treat replaces half a cup of regular flour with blue cornmeal which can be found on Amazon. Frozen blueberries gets folded into the mix but fresh blueberries can be used as well. The best part is the orange glaze that goes on after it’s done.
This is an easy recipe that can be made on the weekends for brunch and sure is bound to impress your guest with these unique ingredients.
Blue Cornmeal Blueberry Scones
These hearty scones are made with blue cornmeal thats adds some nuttiness to this breakfast delight.
- 1½ cups flour
- ½ cup blue cornmeal
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ cup cane sugar
- ¼ tsp salt
- 1 tsp vanilla
- 1 egg
- ¾ cup light cream
- ¼ cup butter (frozen)
- 1 cup blueberries (frozen)
- 1 tbsp orange juice
- 2-3 tbsp powdered sugar
Add the dry ingredients (flour, blue cornmeal, baking powder, baking soda, sugar, salt) except the powdered sugar to a mixing bowl and stir. In a separate bowl, add in the wet ingredients (light cream, egg, vanilla) except the orange juice and stir. In the meantime preheat the oven to 400°
Using a grater, grate the frozen butter into the dry mix and use a fork to work it into the dry mix. You should still see some of the butter chunks in there which is fine. Once that is combined, gently add in the wet mix to the dry mix and use your hands or a spatula to combine it all. Fold in the frozen blueberries and work it into the dough while trying to shape it to a disc.
Transfer the dough to a floured surface and shape the dough to a disc size shape that is about an inch thick and 9 inches wide. You do not want to overwork the dough, just press it out with your hands and work quickly in other to prevent the butter from melting.
Use a knife to cut the the dough into 8 triangular pieces by cutting it in half, then quarters and eights.
Space out the scones on a baking sheet and brush lightly with some light cream. Sprinkle with some cane sugar and bake for 20 – 22 minutes.
While the scones bake, make the glaze by mixing the orange juice and powdered sugar in a small bowl.
Once the scones are done, remove from the oven and allow to cool for at least 15 minutes. Using a spoon and whatever artistic inspiration you have, drizzle the glaze over the scones and enjoy. Save leftovers at room temperature in an airtight container.
