Blueberry Cornmeal Scones

• 2 c. flour
• 1/2 c. yellow cornmeal
• 3 Tbsp. sugar
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1/4 c. butter, cut into eight pieces
• 2 eggs, beaten
• 1/2 c. milk
• 1 c. frozen blueberries

1. Preheat oven to 425u0b0.
2. In large bowl combine flour and next 4 ingredients; mix well.
3. Add butter, using two knives or pastry cutter to cut butter into dry mixture.
4. Cut mixture until it resembles coarse meal; set aside.
5. In small bowl, beat eggs and milk.
6. Pour all at once into dry ingredients.
7. Stir quickly with fork until just moistened.
8. Fold in frozen berries.
9. Gather dough into ball.
10. Place on lightly floured board.
11. Sprinkle with 2 teaspoons flour.
12. Knead 6 times.
13. Press into a rectangle, about 3/4 inch thick.
14. Cut into 6 squares, then in half to form 12 triangles. Place 1 inch apart on buttered baking sheet.
15. Bake 12 to 14 minutes or until lightly browned.
16. Serve immediately with Honey Butter. Makes 12 scones.

flour, yellow cornmeal, sugar, baking powder, salt, butter, eggs, milk, frozen blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873726 (may not work)