Blueberry Cornmeal Scones

My favorite thing to do on Saturday mornings in spring is get a cup of coffee and a pastry and sit and watch the world go by. With limited (but growing) gluten free and vegan options, sometimes it’s just easier to make my own. And these gluten free, dairy free, and refined sugar free (save for the frosting!) blueberry cornmeal scones are literally my breakfast pastry dream. Like if blueberry scones and corn muffins had a baby, these are not too sweet, perfectly moist, and super flavorful. They are all your favorite parts of scones and leave behind all your least. I topped mine with dust from dehydrated blueberries and dehydrated lemon wedge for a hint of sour to cut through the sweet of the glaze. Cheers to Saturday morning routines and making them work. I hope you enjoy!

Ingredients

1 heaping cup blueberries (I used frozen from Trader Joes)

Juice from ½ lemon

1 tsp tapioca starch

⅔ cup finely ground cornmeal (I took polenta and pulsed it in a blender until it resembled fine sand)

1-⅓ cup gf flour (I used a mix of coconut flour, almond flour and gf flour but anything will work)

1-½ tsp baking powder

½ tsp baking soda

2 tbsp coconut sugar

Zest of ½ lemon

½ cup vegan butter

Pinch of salt

1 egg

½ cup buttermilk (½ cup non-dairy milk + 1 tsp apple cider vinegar)

½ tsp vanilla

2 tbsp maple syrup

Frosting: 

1 cup confectioners sugar

¼ cup water (more depending on consistency)

Directions

1. Preheat oven to 350 degrees. 

2. In a medium bowl, mix together blueberries, lemon juice, and starch until all the starch is wet. Set aside. 

3. In another mixing bowl, combine cornmeal, flour, baking powder, baking soda, sugar and salt and whisk until combined. 

4. Add in butter (if using a stick of butter, cut into 8-10 cubes before adding). With a pastry blender or your hands, cut the butter and fold into flour mix until butter pieces are about the size of pea and all the flour is incorporated. Then, using your hands, form a well in the center. 

5. Pouring into the center of the well, add your egg, buttermilk, maple syrup and vanilla. Using a fork, whisk to combine. Then using your fork to gently pull flour mixture into the well, begin stirring just until all the flour is incorporated. Don’t over mix. Fold the blueberry mixture into the flour mixture. 

6. Dump your dough mixture onto a parchment lined baking sheet. Gently, with your hands, form into a round that is about 1-2 inches high. Cut into 8 equal parts and spread apart on the pan so they are about 2 inches apart. 

7. Bake for 15-25 minutes until golden. Transfer to a cooling rack and allow to cool completely. 

8. While the scones are cooling, mix frosting. Evenly spread frosting over scones and garnish with freeze dried blueberries, lemon zest, and dehydrated lemon wedges. Enjoy!