blackberry cornmeal scones

summer blackberry cornmeal scone recipe-- withspice seasonal food blog

Learn how to make tender, buttery, flaky scones with the delicate cornmeal crunch and big pools of juicy blackberries. These will be your new favorite summer treat!


  • 1 1/2 cups all-purpose flour
  • 1/2 cup finely ground cornmeal (can use medium grind in a pinch)
  • zest of 1 lemon, finely grated
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 5 tablespoons cold unsalted butter, cubed
  • 1 cup fresh blackberries, halved
  • 3/41 cup heavy cream, plus more for brushing
  • 2 tablespoons turbinado sugar, for sprinkling


  1. About two hours before making the scones (or the night before), spread the blackberries onto a plate and place in the freezer. Alternatively, use frozen berries and cut in half.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, whisk together flour, cornmeal, lemon zest, sugar, baking powder and salt. Add butter and toss to coat. Use your fingers or a pastry cutter to work the butter into the flour mixture until the largest pieces are pea-sized. Put bowl in the freezer for 5 minutes to chill.
  4. Toss in frozen blackberries, then drizzle in 3/4 cup cream and stir until a shaggy dough forms. Knead a few times in the bowl, adding a touch more cream if needed, until the dough just comes together. Transfer to a lightly floured work surface and pat out to a 1 inch thick round. Use a sharp knife to cut into 8 wedges. Alternatively, use a 2 1/4 inch biscuit cutter to cut out scones, re-rolling and cutting the scraps no more than twice.
  5. Transfer wedges (or rounds) to the prepared baking sheet and place in the freezer for 20- 30 minutes, uncovered. While scones are chilling, preheat oven to 400°F.
  6. Brush the tops of the scones with cream and sprinkle with coarse sugar. Place sheet pan in the oven and bake scones for 18- 20 minutes or until golden brown. Cool briefly on the pan then serve warm.


makes 8 scones


Keywords: cornmeal scones, blackberry scones, summer recipe