If you like scones, you’ll love these seasonal blueberry scones even more…
1.5 cups of all purpose flour.
.5 cup corn meal, organic stone ground
1/4 or 1/3 cup of granulated sugar, depending on the sweetness that you prefer
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 stick butter, cold
grated rind from one orange
1 whole egg
1 egg yolk, save the white
.5 cup of buttermilk
1 cup of blueberries
1 egg white beaten
2 tsp sugar for topping
Combine the flours, sugar, baking powder and soda, salt and orange rind.
Cut in the butter until it resembles a fine mix.
Stir in the blueberries.
Mix egg, yolk and buttermilk and add all at once to the dry mixture. Stir until just moist.
Turn out on to a lightly greased surface and knead gently until it comes together. You might need to add another tbsp. of buttermilk.
Pat into a 9 inch circle about .5 inch thick. Transfer to a buttered cookie sheet. Score into 8 or 10 pieces.
Brush with beaten egg white and sprinkle with the 2 tsp of sugar.
Bake in the center rack of the oven at 425 for 20 minutes or until golden and a cake tester comes out clean. Let sit a few minutes before cutting through.