Blueberry cornmeal scones from Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit (page 188) by Lisa Ludwinski

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Notes about this recipe

  • WaterPenny on March 04, 2026

    Super tasty and I really appreciated the extra crunch from the cornmeal and the turbinado sugar. I used Bob's Red Mill cornmeal but next time I think I will try a smaller ground cornmeal as it was a bit coarse for this. These spread quite a bit so I would really, really try to limit any extra cream at the end. I used frozen blueberries this time and I think it affected the moisture content at the end. Lastly, I would cut these into smaller triangles as eight pieces were just too big for us.

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