Blueberry Cornmeal Scones

I happened across this recipe for berry-cornmeal scones when we lived in Colorado. My husband is an avid outdoorsman and he loved to take a few of these hearty treats with him on his mountain climbing expeditions.

Cornmeal gives this recipe a satisfying crunch and succulent blueberries pop with juicy sweetness.

Ingredients:

1 1/4 cups all-purpose flour

3/4 cup yellow cornmeal

1/4 cup white sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/3 cup margarine

1 tsp. finely shredded lime peel (you could also use lemon or orange)

1 cup fresh or frozen blueberries (or raspberries), thawed

2/3 cup sour soy milk (*see instructions below)

1 tsp. vanilla

*To make sour soy milk: For each cup of sour milk required, place 1 tablespoon of lemon juice into a glass measuring cup. Add enough milk to equal 1 cup total of liquid. Combine and let the mixture stand for 5 minutes before using in your recipe.

Instructions:

In a mixing bowl, combine all dry ingredients. Using a fork, cut in margarine until it resembles coarse crumbs. Add lime or lemon peel. Make a well in the middle of the dry mixture. In another bowl combine blueberries, milk and vanilla. Add all at once to the dry ingredients. Stir until just combined.

Turn dough out onto a lightly floured surface and quickly knead dough about 10-12 strokes until nearly smooth. Pat or lightly roll dough into an 8-in. circle on an ungreased baking sheet. Cut dough into 10 wedges, cutting only about halfway through to score.

Bake at 400 degrees for 20-25 minutes or until golden brown. Cut the wedges and serve warm. Icing is optional.

I drizzled a bit of lime icing over the top of the scones this morning and my daughter loved it! She kept remarking how much she enjoyed the sourness of the lime juice. :0)

*Original recipe in Better Homes and Gardens New Baking Book, copyright 1998.