
Ingredients
- 3/4 cup low-fat buttermilk
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1 large egg
- 1/4 cup cornmeal
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons chilled butter cut into small pieces
- 1 cup fresh or frozen blueberries
- Cooking spray
Instructions
- Preheat oven to 375 F 190 C
- Combine first 4 ingredients in a medium-sized bowl, stirring with a whisk. Lightly spoon flour into dry measuring cup, level with a knife. Combine flours, baking powder and salt in a large bowl, stirring with a whisk.
- Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries. Add milk mixture, stirring just until moist (dough will be sticky).
- Turn dough out onto a floured surface, pat dough into an 8-inch circle. Resist temptation to knead the dough; doing so would break apart the tender blueberries. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray.
- Bake scones at 375 degrees for 18 minutes or until golden. Serve warm.
- Makes 10 servings. Leftover scones are nice with tea later in the day.
Notes
Make scones a day or two ahead, and store in an airtight container
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