Blueberry Cornmeal Scones

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

Blueberry cornmeal Scones! With blueberry season here, why wouldn’t you makes these for the perfect summer breakfast? Tender, fresh and the perfect crumb, everything you want in a scone.

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

Ingredients

• ¾ cup heavy cream plus more as needed
• 1 large egg
• 1 ¾ cups (222.25 g) all-purpose flour
• 1 cup (144 g) fine yellow cornmeal
• 1 tbsp + 2 tsp baking powder
• ¾ cup (150 g) granulated sugar
• 2 tsp kosher salt
• ½ cup (113 g) (1 stick) unsalted butter, straight from the fridge
• 2 cups fresh blueberries (frozen works fine, too)
• ¼ cup Sugar-Sugar
  • Equal parts granulated sugar and turbinado sugar

Directions

1. Preheat your oven to 425℉. Line a baking sheet with parchment paper.
2. In a small bowl, gently whisk ½ cup of the cream and the egg.
3. In a large stainless steel bowl, combine the flour, cornmeal, baking powder, granulated sugar, and salt. Place the butter in the bowl and coat on all sides with flour. Use a bench scraper to cut the butter into ½ -inch cubes. Work quickly to break up the cuber with your hand until they are all lightly coated in flour. Continue to use the bench scraper to cut the cubes into smaller pieces – the idea is that you are cutting each cube in half. 
4. Switch to a pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time. When the pastry blender clogs up, carefully clean it out with your fingers (watch out, it bites!) or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until most of the butter is incorporated but you still have quite a few larger chunks – think about the process of making pie dough, and then stop before you get to the peas and parmesan stage. (Essentially before the dough starts looking like powdered Parmesan bits.)
5. Add the blueberries and use your hands or a bench scraper to evenly toss them throughout the butter-flour mixture. Pour the cream mixture into the dry ingredients. Use a silicone spatula to incorporate it into the flour mixture, and mix until you no longer see pools of liquid. Using the tips of your fingers (and a whole lot of pressure), turn the dough over and press it back into itself a few times. With each effort, rotate the bowl and try to scoop up as much of the dough as possible, with the intention of quickly forming it into one cohesive mass. Remember to incorporate any dry, floury bits that have congregated at the bottom of the bowl. Once the dough is fully formed, it’s time to stop! Note: if your scone dough feels too dry, add more cream, 1tbsp at a time. This recipe is dependent on the moisture content of the blueberries, so we start with the liquid on the low end in anticipation of that.
6. Turn the dough out onto a lightly floured surface, making sure to scrape every last bit from the bowl. Using extra flour as needed, pat the dough into an 8-inch circle, and use a bench scraper to cut the dough into 8 equal wedges. You can form the scones in advance and freeze them for up to 3 months before baking. Simply place the unbaked scones on the parchment-lined baking sheet and freeze for at least 1 hour. Once the scones are frozen solid, wrap them tightly in plastic wrap and return to the freezer.
7. Transfer the scones to the baking sheet, leaving at least 2 inches between them. Brush the tops with the remaining ¼ cup cream and sprinkle liberally with the Sugar-Sugar.
8. Place the baking sheet in the oven and bake for 18 to 25 minutes until the scones are evenly golden brown and nearly doubled in size. If baking from frozen, decrease the oven temperature to 400℉ and bake for 25 to 35 minutes. You can test for doneness by gently pressing the top of a scone – it should spring back when done. Remove the baking sheet from the oven and transfer the sconces to a wire rack to cool. 
9. While i highly recommend eating the scones only on the day they’re baked, you can store leftovers under a pie dome for up to 2 days.