Frank's Recipes! Cornmeal and Blueberry Scones

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Cornmeal and Blueberry Scones

Serving Size : 5

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup cornmeal
1/2 cup unsalted butter, diced
1/2 cup dried blueberries
9 tablespoons milk or half and half

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of a food processor combine flour, sugar, salt, baking soda and baking powder. Pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add cornmeal and blueberries. Add 6 tablespoons milk and pulse. Add more milk, 1 tablespoon at a time, until dough forms a ball. Remove dough to a lightly floured surface and form into five, 3 inch rounds 1 inch thick. Place on prepared pan and bake until golden, about 35 - 40 minutes. Remove to a wire rack to cool slightly. Serve warm.