- 3 cups all-purpose flour
- 1/ 2 cup sugar
- 1/ 4 cup medium grind cornmeal
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 stick unsalted butter, frozen for at least 15 minutes
- 1 large egg
- 2 teaspoons Vanilla bean paste or vanilla extract
- 1/ 2 cup buttermilk
- 1/ 4 cup heavy cream, plus more for brushing
- 1 cup corn kernels, from 1 ear fresh corn or frozen and thawed
- 3/ 4 cup blueberries, fresh or frozen and thawed
- 1 lemon or lime, zested
- Coarse sugar, for sprinkling
Make the dough. Place flour, sugar, cornmeal, baking powder, and salt in a medium bowl and stir to combine. Grate the cold butter on the large holes of a box grater directly into the flour mixture, then toss to coat all of the butter.
Whisk the egg, vanilla, buttermilk, and heavy cream in a small bowl until homogenous.
Make a well in the center of the dry ingredients and stir in the wet ingredients and corn, blueberries, and lemon or lime zest, if using, and gently stir to combine until no dry spots of flour remain.
Turn the dough out onto a sheet of plastic wrap or parchment paper and pat with your hands into a 8.5” x 8.5” square that is about ¾” thick. Refrigerate the dough for at least 30 minutes or up to overnight.
Preheat oven to 350℉. Line a baking sheet with parchment paper.
Using a sharp knife or pastry cutter, cut dough into squares just shy of 3”. Cut each square diagonally into two triangles and place them about 1½” apart on the prepared baking sheets.
Brush each scone with heavy cream and sprinkle with coarse sugar.
Bake until the edges are lightly golden brown and the tops feel firm to the touch, about 25 minutes.
Allow the scones to cool completely before serving. These are best the day they are baked but can be stored at room temperature in an air-tight container for about 3 days.