Blueberry Cornmeal Scones with Lemon Glaze

Cornmeal is so underrated. It makes even the most uptight cake, scone, cookie, or muffin fall apart into big, irresistible crumbs.  I made these scones my last Saturday morning in sunny Santa Barbara, before getting on a plane back to Boston. Everything here is coated in icy white snow, and I’m wishing I had saved a few of these to eat with my morning coffee, while staving off frostbite. These are tender and cakey and not too sweet. They take less than 30 minutes to whip up for breakfast. Smother them with icing. Biscuits never tasted so good.

I adopted the original recipe from Baking Illustrated (2004) from the editors of Cook’s Illustrated Magazine, so the base recipe has been tested to absolute perfection.


  • 1 ¼ cups flour
  • ¾ cup cornmeal
  • Grated zest from 1 lemon
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
  • 4 tablespoons cold butter cut into small cubes (I prefer salted, but you can use whichever you prefer)
  • ½ cup fresh blueberries (frozen would work too, just throw them in without thawing)
  • 2/3 cup heavy cream + 1 tablespoon for brushing the tops
  • 1 egg


  • Juice of 1 lemon
  • 1 cup powdered sugar
  1. Preheat oven to 425 degrees F.
  2. Whisk all dry ingredients, including sugar and zest, in large mixing bowl.
  3. Cut in butter with your fingers until large coarse crumbs form (mixture will be loose and on the dry side).
  4. Beat egg in separate glass. Stir in heavy cream and egg into dough with spatula.
  5. Knead dough and all extra scraps into a loose ball (5-10 seconds) on a lightly floured surface.
  6. Cut ball into 8 wedges with sharp knife.
  7. Place wedges onto an un-greased baking sheet, brush tops with 1 tablespoon cream, and bake for 12 to 15 minutes until the tops of the scones are golden brown. Cool on a rack for a few minutes.
  8. In the meanwhile, make the glaze: whisk together juice and powdered sugar. When the scones come out of the oven, let them cool for a few minutes, and then drizzle the tops with the glaze, using a fork .
  9. EAT. These are awesome warm or at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s