Cornmeal Blueberry Scones

These scones were absolutely delicious. When I first saw the recipe here, I just had to try them. You bake them instead of frying them. Always a plus in my book. :]

The blueberries I used were huge! So when my 7 year old saw them he really didn't want to try them. Of course I made him have at least one bite. Then he ate three!! I really like the blueberries with the hint of lime, it really make these.

Cornmeal Blueberry Scones

Ingredients

1 1/3 cups spelt flour

2/3 cup yellow cornmeal

2 tablespoons evaporated cane juice

2 tablespoons organic brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon xantham gum

1/2 teaspoon salt

1/3 cup coconut oil, solid form

1/2 cup sour cream

2 eggs

1 1/2 teaspoon finely shredded lime peel

1 cup frozen blueberries*

1 teaspoon cornstarch

3 to 4 teaspoons lime juice

1 cup organic powdered sugar

Directions

Preheat oven to 450*F. Coat a cookie sheet with non stick cooking spray.

In a large bowl combine flour, cornmeal, evaporated cane juice, organic brown sugar, baking powder, baking soda, and salt. Cut in coconut oil until flour mixture resembles coarse crumbs. Make a well in center. In a separate small bowl combine sour cream, egg, and lime peel. Add all at once to flour mixture. Stir with a fork just until moistened.

Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated. Do not over mix. Using a large spoon, drop dough into mounds on baking sheets, leaving 1 inch between mounds. They don't spread very much. Bake 11 to 13 minutes or until tops are golden.

For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Serve warm and enjoy! Makes 12-15 scones.

*Leave berries in the freezer until ready to toss with cornstarch.