Blueberry Blue Cornmeal Scones

Breakfast, Baking

8 Servings Print

As delicious as they are beautiful.


2 cups War Eagle Mill Organic Unbleached All Purpose Flour

1/2 cup War Eagle Mill Organic Blue Cornmeal

1 Tbsp. Rumford Baking Powder

1/2 tsp. bulk Kosher Salt

3/4 cup Organic Valley Buttermilk

3 Tbsp. Maple Valley Maple Syrup

1 Happy Egg Co egg

1 tsp. Frontier Co-op Vanilla

8 Tbsp. Organic Valley Unsalted Butter, frozen & grated

1 bag Natierra Premium Freeze Dried Blueberries

2 Tbsp. Maple Valley Maple Syrup

1 cup Wholesome Powdered Sugar


Step 1

Preheat oven to 400.

Step 2

Line a baking sheet with parchment paper or a silicone mat.

Step 3

In a large bowl, add your all-purpose flour, blue cornmeal, baking powder, and salt, Stir to combine.

Step 4

In a small bowl, whisk together your buttermilk, maple syrup, egg, and vanilla, set aside.

Step 5

Add your grated butter to the dry mix. With a pastry cutter or your hands, mix the butter into the flour until it forms small crumbs. Make a well in the center of the mixture

Step 6

Add your wet mixture into the center of the bowl and using a fork, gently stir until incorporated.

Step 7

On a lightly floured surface, shape the dough into an 8 inch round circle, about 1 inch thick. Cut into 8 wedges and place on prepared baking sheet.

Step 8

Brush the top of the scones with melted butter and bake until golden brown, 12-14 minutes.

Step 9

Remove from oven and place on a wire rack to cool.

Step 10

To make your glaze, add everything to a small bowl and whisk together. Taste and adjust as needed. Drizzle over scones.