ingredients:

• 1/2 cup + 3 tablespoons heavy cream, divided
• 1 large egg
• 1 cup fine yellow cornmeal
• 1 3/4 cup all-purpose flour
• 1 tablespoon plus 2 teaspoons baking powder
• 3/4 cup + 1/4 cup granulated sugar
• 2 teaspoons kosher salt
• 1 stick (1/2 cup) butter, cold, cut into small pieces
• 2 cups fresh (local) blackberries
• 1/4 cup raw sugar

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a glass jar with a tight-fitting lid shake 1/4 cup granulate sugar and 1/4 cup of raw sugar together. Set aside.
3. Whisk together 1/2 cup heavy cream and 1 egg. Set aside.
4. In a mixing bowl whisk together 1 cup cornmeal, 1 3/4 cups flour, all of the baking powder, 3/4 cup of the sugar and the kosher salt.
5. Sprinkle the cold butter pieces over the dry ingredients. Using a combination of a pastry blender and your fingers work the butter into the mixture evenly like you would when making a pie crust. Use your fingers to unclog the pastry blender when need be. I used the pastry blender at the beginning and ended with my fingers to get the butter pieces mixed well throughout.
6. Toss the blackberries into the bowl and stir with your hands to distribute evenly into the dry mix.
7. Pour the cream-egg mixture over the dry mix and stir using a rubber scraper until well blended. Use your hands to gently press mixture together in the bowl to create a dough. Some of the berries with be crushed while you work, but that is the general idea. Get the dry and the wet mixed to form a dough.
8. Using a bench scraper or a sharp knife cut the dough circle into 8 to 10 equal wedges and place a couple of inches apart on the parchment lined baking sheet. Brush the tops of each with the remaining 3 tablespoons of heavy cream and sprinkle the tops of each generously with some of the sugar-sugar.
9. Bake for about 20 minutes or until scones are golden brown and doubled in size. Cool on a wire rack.

Save the leftover “sugar-sugar” for your next baking project or add a bit to a cup of tea or coffee. Keeps in airtight jar for ages.

http://www.teresablackburnfoodstyling

This recipe is based on “Blueberry Cornmeal Scones” from the cookbook “Sister Pie” by Lisa Ludwinski. I highly recommend this book as a kitchen staple.