- Special Pricing
- Active Time 15m
- Total Time 35m
Makes 8 scones
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 2/3 cup chilled margarine or butter
- 1/3 cup buttermilk or yogurt
- 3/4 cup fresh or frounceen blueberries
- 1 egg, beaten
Preheat the oven to 375 degrees F.
In a mixing bowl, combine the flour, sugar, cornmeal and baking powder. Cut up the margarine or butter into 1/4-inch cubes and using your fingertips, squeeze the butter into the dry ingredients until you have a well-blended, mealy mixture.
Add the buttermilk or yogurt to the mixture. Add the blueberries, mixing to incorporate. The dough will be slightly sticky. If it is too sticky to handle, add a tablespoon of flour.
Divide the dough in half, shape into 1-inch-thick disks. Place on a buttered baking sheet. Brush with the beaten egg, then cut a deep X into the top of each scone. Bake for 20 to 30 minutes until golden brown.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
270 calories; 16g total fat; 68mg cholesterol; 109mg sodium; 28g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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