Servings: 8 large scones
3 cups (400 g) all-purpose flour
2 tbsp (20 g) cornmeal
2 tbsp (25 g) sugar
1 tbsp (30 mL) baking powder
1 tsp (5 mL) finely grated lemon zest
¼ tsp (1 mL) salt
¾ cup (175 g) cool unsalted butter, cut into pieces
2/3 cup (160 mL) 2% milk, plus extra for brushing
¼ cup (60 mL) maple syrup
1 large egg
1 tbsp (15 mL) vanilla bean paste, or the scraped seeds of 1 vanilla bean
1 cup (250 mL) fresh blueberries
1. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
2. In a large bowl, stir the flour, cornmeal, sugar, baking powder, lemon zest and salt together. Cut in the butter (with a pastry cutter, two knives or even your fingers) until a rough, crumbly texture.
3. Whisk the milk, maple syrup, egg and vanilla bean paste (or vanilla seeds) together and add this all at once to the flour mixture and blend just until the dough starts to come together, but there are still dry pieces.
4. Turn this out onto a clean work surface and bring the dough together with floured hands, adding the blueberries as you mix gently, flattening and folding the dough in half a few times (this builds in flakiness).
5. Shape the dough into a disc and cut 8 scone wedges. Brush the tops of the scones with milk and bake for 20-25 minutes until they are a light brown on top.
Scones are best enjoyed the day they are baked, but the dough can be frozen and then baked as needed.