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Baking recipe · from the recipe book

Blueberry Cornmeal Scones with Raisins

Golden, gently crunchy cornmeal scones with a tangy yogurt crumb, juicy bursts of blueberry, chewy raisins, lemon zest and a sparkly sugar top.

Blueberry Cornmeal Scones with Raisins

Ingredients

  • 2 cups260 gAll-purpose flour
  • ¾ cup100 gYellow cornmeal, whole-grain
  • ⅓ cup80 gGranulated sugardivided
  • 2½ tsp12 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • 1½ tbsp8 gLemon zest
  • ½ cup110 gUnsalted buttercold, cut into small cubes
  • 1 container (6 oz)190 gPlain Greek yogurt, nonfatcold
  • ⅓ cup (80 ml)75 gMilk, 2%cold, divided
  • 1 tsp4 gVanilla extract
  • 1¼ cups170 gBlueberriesfrozen until firm
  • ⅔ cup90 gRaisins

Steps

  1. Spread the blueberries on a tray and freeze for 20 minutes until firm so they hold their shape. Line a baking sheet with parchment.
  2. Preheat the oven to 400°F (200°C).
  3. In a large bowl, whisk the flour, cornmeal, 65 g of the sugar (keep the remaining 15 g for the tops), the baking powder, baking soda, salt and lemon zest.
  4. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until the largest pieces are pea-sized.
  5. In a small bowl, whisk the Greek yogurt with 60 g of the milk (keep the remaining 15 g for brushing) and the vanilla to make the yogurt mixture.
  6. Toss the raisins and frozen blueberries into the flour mixture, then add the yogurt mixture and fold gently just until a shaggy dough forms.
  7. Turn the dough onto a floured counter, divide it in half and pat each half into a 6-inch round about 1 inch thick. Cut each round into 6 wedges and set them 2 inches apart on the baking sheet.
  8. Brush the tops with the remaining 15 g of milk and sprinkle with the remaining 15 g of sugar.
  9. Bake 18 to 22 minutes, until golden at the edges and a toothpick in the center of a scone comes out clean.
  10. Cool on a rack for 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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