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blackberry cornmeal scones

summer blackberry cornmeal scone recipe-- withspice seasonal food blog
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Learn how to make tender, buttery, flaky scones with the delicate cornmeal crunch and big pools of juicy blackberries. These will be your new favorite summer treat!

  • Author: Indi Hampton
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 8
  • Category: Breakfast
  • Cuisine: American

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup finely ground cornmeal (can use medium grind in a pinch)
  • zest of 1 lemon, finely grated
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 5 tablespoons cold unsalted butter, cubed
  • 1 cup fresh blackberries, halved
  • 3/4 - 1 cup heavy cream, plus more for brushing
  • 2 tablespoons turbinado sugar, for sprinkling

Instructions

  1. About two hours before making the scones (or the night before), spread the blackberries onto a plate and place in the freezer. Alternatively, use frozen berries and cut in half.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, whisk together flour, cornmeal, lemon zest, sugar, baking powder and salt. Add butter and toss to coat. Use your fingers or a pastry cutter to work the butter into the flour mixture until the largest pieces are pea-sized. Put bowl in the freezer for 5 minutes to chill.
  4. Toss in frozen blackberries, then drizzle in 3/4 cup cream and stir until a shaggy dough forms. Knead a few times in the bowl, adding a touch more cream if needed, until the dough just comes together. Transfer to a lightly floured work surface and pat out to a 1 inch thick round. Use a sharp knife to cut into 8 wedges. Alternatively, use a 2 1/4 inch biscuit cutter to cut out scones, re-rolling and cutting the scraps no more than twice.
  5. Transfer wedges (or rounds) to the prepared baking sheet and place in the freezer for 20- 30 minutes, uncovered. While scones are chilling, preheat oven to 400°F.
  6. Brush the tops of the scones with cream and sprinkle with coarse sugar. Place sheet pan in the oven and bake scones for 18- 20 minutes or until golden brown. Cool briefly on the pan then serve warm.

Notes

makes 8 scones

Nutrition

Find it online: https://www.withspice.com/blog/blackberry-cornmeal-scones/