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
Preheat oven to 400.
Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, add your all-purpose flour, blue cornmeal, baking powder, and salt, Stir to combine.
In a small bowl, whisk together your buttermilk, maple syrup, egg, and vanilla, set aside.
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
Add your wet mixture into the center of the bowl and using a fork, gently stir until incorporated.
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.
Brush the top of the scones with melted butter and bake until golden brown, 12-14 minutes.
Remove from oven and place on a wire rack to cool.
To make your glaze, add everything to a small bowl and whisk together. Taste and adjust as needed. Drizzle over scones.