Blueberry and Cornmeal Scones Recipe

Blueberry and Cornmeal Scones Recipe

  • Makes: 8 Servings
  • Ready In: 33 mins
  • Prep Time: 15 mins
  • Cook Time: 18 mins

You can produce your own delicious, organic baked goods. Fresh ingredients, a little prep work, and some patience can enrich your day. These blueberry-cornmeal scones are subtly sweet, with a good crunch on the outside, and bright bursts of blueberry throughout.

    Nutritional Information (per serving)

  • Calories: 297
  • Fat: 16g
  • Protein: 5g
  • Sodium: 328mg
  • Carbohydrates: 33g
  • Fiber: 4g
  • Sugar: 5g


  1. 1 1/2 cups plus 2 tablespoons whole wheat pastry flour
    1/2 cup cornmeal
    1 1/2 teaspoons baking powder
    3/4 teaspoons sea salt
    1 tablespoon honey
    1 1/2 cups heavy cream
    1 1/2 cups fresh blueberries


    1. Preheat oven to 425°F and adjust rack to middle position.
    2. Line a baking sheet with parchment paper.
    3. Whisk together flour, cornmeal, baking powder and salt in a large bowl.
    4. Add cream, honey, and blueberries and stir until a dough forms.
    5. Transfer the dough to a lightly floured surface and quickly pat the dough into a 8-inch round.
    6. Cut the dough into 8 wedges. Place the wedges on the parchment-lined baking sheet.
    7. Bake for 18 minutes until light brown.
    8. Cool for 5 minutes before serving. Serve warm.

Carrie Vitt

Carrie Vitt is the author of the cookbook Deliciously Organic and publisher of popular food blog, Deliciously Organic. Carrie Vitt began cooking as soon as soon as she could peer over the countertops and by sixteen was working in the kitchens of her mother’s award-winning Dallas catering company, The Festive Kitchen.

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