Blueberry Cornmeal Scones

Ingredients

1 1/2 Cup Mud Run Farm All-Purpose wheat flour

3/4 Cup Mud Run Farm Cornmeal

1/3 Cup sugar (plus extra for dusting)

1 TBS baking powder

1/4 teaspoon salt

12 TBS cold unsalted butter - cut into 1/2 inch cubes

3/4 Cup frozen blueberries

1/3 Cup + 1 TBS buttermilk

1 Mud Run Farm egg

Modified from Mother Grains by Roxana Jullapat

Photo joyofbaking.com

1. Line a baking sheet with parchment paper set aside

2. Combine the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. Toss the cold butter cubes into the dry ingredients.Quickly cut the cold butter cubes into the dry ingredients by progressively pinching it with your fingertips, until the moisture resembles a coarse meal with hazelnut-size pieces of butter. Add the blueberries and toss gently to combine. Make a well in the center with your hands. Whisk the buttermilk and egg together in a small bowl, then pour the mixture into the well in the dry ingredients. Toss gently with both hands until a shaggy dough is formed. To shape the scones, transfer the dough to a floured surface. Pat it down into a disk, about 7 inches in diameter and 1 inch thick. Slice the disk in half, then slice it into 6 equals wedges total. Transfer each individual scone to the prepared baking seet, placing them at least 2 inches apart. Put uncovered in the freezer for 30 minutes.

3. Preheat oven to 400 degrees

4. Brush scones with a bit of water and dust with sugar. Bake for 10min. Rotate the sheet and cook for another 15 minutes, until the edges are golden.