Blueberry-Blackberry Cornmeal Scones with Lemon

Scones before topping with kefir and sugar

Sunday morning breakfast – what to make?  Blueberry pancakes?  Muffins?  Go to ‘fridge, no eggs.  No one wants to go to the store so . . .  scones!  And scones it is, as there is butter and everything else you need in the house to make scones.  But, I have only 1/2 c. blueberries and about 1/2 c. of blackberries, so this is what we’ll use.   The result:  A made-up recipe filled with juicy, fresh berries and a slightly crunchy texture.  Enjoy!

The Recipe

2 c. flour
1 c. yellow cornmeal
1 T. baking powder
pinch salt
3/4 c. chilled butter (1.5 sticks)
1/2 c. white sugar
grated zest of one lemon
1 c. 1% kefir
1/2 c. blueberries
1/2 c. blackberries

Scone before baking, with kefir and sugar topping

Preheat oven to 425 F. Spray cookie sheet with oil or use parchment paper. Cut butter into chunks. Combine flour, meal, powder, sugar, salt, and lemon peel into mixing bowl. Add butter. Cut butter into flour mixture, or work by rubbing through fingers, until blended and crumbling. Mix berries into flour mixture to coat. Dump kefir into flour-butter-berry mixture and stir up quickly with a fork. Dough will be soft in texture. Flour cutting board very generously. Put dough onto board and work into ball. You may need to add more flour as the dough is wet. Continue until dough will hold a light amount of flour. Cut ball in half. Shape each half into a ball, adding a touch of flour if you need it. Flatten into circle 1″ thick. Cut each into 6 wedges. Place on cookie sheet. Using paper towel tip or pastry brush, coat the top of each scone with extra kefir and then sprinkle lightly with sugar. Bake in top 1/3 of oven for 20 minutes. If you wish to brown the scones a bit, broil them briefly. Yield: 1 dozen scones.

Ready to eat!

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