Lemon & Blueberry Cornmeal Scones

Preheat the oven to 350ºF.

In a large bowl, combine 1 1/2 cups flour, cornmeal, 1/2 cup sugar, baking powder and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

In a separate bowl, mix together the egg, buttermilk and lemon zest. Fold the wet mixture into the dry mixture. Coat the blueberries with the remaining 1 tablespoon of flour (this will help prevent them sinking to the bottom of the scones during baking) and fold them into the batter.

Turn the dough onto a floured surface and roll or pat it down to about 3/4″ thick. You can shape the scones any way you like; I chose to use a 3 1/2″ round biscuit cutter. Place the scones on a baking sheet lined with parchment paper, brush them with the milk or cream and sprinkle them with the remaining 1 tablespoon of sugar. Bake for 20-25 minutes or until the scones are a light golden brown.