artisan baking: red, white & blueberry cornmeal scones

Cornmeal Scones How To Blueberry RebeccaGordon ButtermilkLipstick Tailgating Recipes Southern HostessWeekend Brunch * Company’s Coming * Patriotic Dessert

Fox 6 Weekend

Join me this morning at 7:40 am on Fox 6 Birmingham.
I’ll be sharing these beauties that can be mixed & baked in no time…
put those farm market berries to good use.
See you soon!

Summer-Fresh

Rich, indulgent & bursting with seasonal fruit.
Perfect for breakfast or a southern favorite dessert…
Simply split & serve strawberry shortcake-style.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBlueberry-Lemon Cornmeal Scones
makes 8

2 cups ap flour
1/3 cup sugar
1/4 cup plain yellow cornmeal
1 Tbsp baking powder
1/4 tsp table salt
1/2 cup cold butter, cut into 1/4-inch pieces
1 1/3 cups fresh blueberries
1 tsp lemon zest
1 cup whipping cream
1/4 cup fresh lemon juice
1 egg yolk, lightly beaten
1/2 Tbsp whipping cream
1 Tbsp sparkling coarse sugar plus some

one
Preheat the oven to 400 degrees.

Whisk together the flour, the sugar, the cornmeal,
the baking powder & the salt in a large bowl.

Cut the butter into the flour mixture
w/ a pastry blender until the mixture resembles small peas.
Freeze the mixture for 10 minutes.

two
Toss the blueberries & the lemon zest into the bowl.

Stir together 1 cup cream & the lemon juice.
Pour over the flour mixture, stirring just until the dry ingredients are moistened.

expect the mixture to be crumbly yet plenty moist
use your rubber spatula to fold the dough together just until the mixture forms a ball

Turn the dough out onto a parchment paper-lined cutting board.
Pat the dough into an 8-inch round that is approximately 1 3/4-inches high.

three
Cut the dough into 8 wedges & place 2 inches apart on a lightly greased baking sheet.

Whisk together the egg yolk & the remaining cream. Brush the tops of the scones w/ the mixture.
Sprinkle w/ the coarse sugar.

Bake for 16 to 18 minutes or until the edges are slightly tinged a golden brown
& the bottoms are lightly browned.

the tops will be a touch pale in overall color
& the egg wash will produce a beautiful golden yellow hue

four
Sprinkle w/ a smattering of additional sparkling sugar
once the scones have been removed from the oven.

How To Make Scones Southern Style Rebecca Gordon Buttermilk LIpstick Tailgating Hostess some of the blueberries may burst open
releasing a lazy stream of purple goodness down the sides of the scones
simply gorgeous.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Cornmeal Scones Rebecca Gordon Buttermilk Lipstick Southern Recipes

How To Make Scones
follow these techniques for a successful & easy batch

The 411

Scones can be sweet or savory.
The route you take will determine your end result.
Liquid, leavening, stir-in’s & baking temperature are all factors to consider…

the oven temperature

Since I wanted to use fresh fruit,
I opted for a slightly more than moderate baking temperature
Generally, the range can be from 350 to 450 degrees.

The temperature worked beautifully.
It kept the blueberries looking & tasting great.
The bottoms turn a rich golden brown w/out getting excessively dark.

the consistency

Most scone recipes will call for a scant amount of liquid,
leaving the dough a bit crumbly on the front end
but one that yields a high rise in a super hot oven.
I use this technique for a savory variation.

I added a touch more liquid to this particular version.

the citrus

I wanted a punch of lemon flavor in the scone
as opposed to drizzling w/ a lemon glaze on the back end.

the spreading

Fat & sugar play a role in the spread of baked items
so given all of the variables,
expect a scone that’s slightly flatter & wider.
Be sure & space accordingly on the baking sheet as directed.

the freezing

Leftovers can be held to enjoy another time.
Place in a zip lock bag & freeze up to one month.
Reheat in the microwave 30 to 60 seconds or until thawed & slightly warm.

the baking

I used very thin baking sheets.
Add an additional minute or two per batch if you use half sheet pans.

 the taste

Expect a fresh burst of lemon…
Not too sweet but just right.

Each scone is studded w/ a generous helping of blueberries throughout…
You’ll enjoy them in every nibble.

I like them best about 15 minutes after they come out of the oven
but delicious anytime.
Warm them a few seconds in the microwave to refresh.

Strawberry-Lemonade Jam Old Fashioned Rebecca Gordon Southern Hostess Buttermilk Lipstick Tailgate Party Ideasthe jam

Old-Fashioned Strawberry-Lemonade Jam

Slather the scones with butter & a homemade favorite.
Serve with hot tea.

the dessert

Strawberry-Blueberry Shortcake

Split the scones.
Dollop with sweetened whipped cream & macerated strawberries.

music to your ears
“Piano Concerto No. 1 in B Flat Minor op 23” Tchaikovsky

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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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