Blackberry Buttermilk Cornmeal Scones with Lemon Glaze

Blackberry Buttermilk Cornmeal Scones with Lemon Glaze

I have never made scones before and have only eaten them a time or two. Yesterday….Nettie Moore of Moore or Less Cooking was talking about scones on facebook.  I couldn’t get them out of my mind!  All day I thought about them and went on a search for a recipe.  

I never did find one I wanted to try so I made up one from many different ones.  This one is slightly sweet, moist yet firm, a hint of buttermilk and cornmeal as you take each pleasurable bite.  I hope you like them as much as my hubby, Ted, did.  He ate most of them. 

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Blackberry Buttermilk Cornmeal Scones with Lemon Glaze

makes 8

  • 2 cups all purpose flour
  • 1/4 cup plain cornmeal…you could use more, this gives it just a hint of cornmeal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 granulated sugar
  • 1 1/2 to 2 cups blackberries, well drained..I used frozen and took them out when I started making the recipe
  • 6 Tablespoons unsalted butter, frozen
  • 1 egg, beaten
  • 1/2 to 1 cup buttermilk
  • 1/4 cup superfine sugar, also called caster or baker’s sugar, to sprinkle on top

Lemon Glaze

  • 2 cups confectioner’s sugar
  • 1-2 Tablespoons lemon juice…depending on how tart you like it

Directions for Scones

Grease cookie sheet and set aside.

Preheat oven to 375 degrees.

Rinse fresh blackberries, or take frozen out of freezer, and drain well.

Mix dry ingredients together.

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Grate frozen butter and add to dry ingredients.

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Using a pastry cutter, two knives, or as I do…a fork.  Cut the butter into the flour mixture until it is coarse like sand.Add beaten egg and 1/2 cup buttermilk. 

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Gently mix together until a soft dough forms.  Add more buttermilk if needed. Do not over mix.

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Put some flour on clean counter or wax paper.  Mine is on a flimsy cutting board.

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Knead the dough a several times adding more dough if too sticky.

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Add well drained blackberries.  Mine were to wet and I kept adding more flour, 1/2 Tablespoon at a time.

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When blackberries are incorporated in the dough, pat into a 8″ circle about an 1″ or so, thick.  

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Sprinkle 1/4 cup superfine sugar on top of dough.  If you don’t have this, you can make it by putting regular granulated sugar in a food processor until it is superfine.  I didn’t do this and used regular granulated sugar.  I won’t do that again.

Cut into 8 triangles…cleaning knife after each cut.Or…..Pat into a square. Cut into fourths. Then cut each quater into triangles.
Place on a greased cookie sheet and bake for 10 minutes.  Turn and bake for another 5-10 minutes.  Checking after 3-5 with a toothpick to see if it comes out clean.  Mine was done at 18 minutes.  As Always…My oven cooks different than yours.  Please adjust time accordingly. Remove from pan and place on rack.

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These are best eaten fresh out of the oven while still warm.  Enjoy! <3 and Hugs!
While scones are in the oven.  Mix confectioner’s sugar with lemon juice (start with 1 Tbsp) until well blended.  Adjusting lemon juice to taste.

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Drizzle over scones, if desired, once they are out of the oven.