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Blueberry Lemon Cornmeal Scones
Ingredients
  • 1 ⅔ cups unbleached, all-purpose flour
  • ⅓ cup yellow cornmeal
  • ⅓ cup granulated sugar
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ teaspoons finely grated lemon zest
  • 5 ⅓ tablespoons cold unsalted butter, cut into small cubes and frozen for 15 minutes
  • ¾ cup plus 2 tablespoons heavy cream
  • 1 ¼ cups fresh blueberries
  • 1 egg, lightly beaten with 1 teaspoon water, for egg wash
  • Demerara sugar for sprinkling
Steps
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