Yield: 8 scones
- 2 cups all-purpose flour
- 1/3 cup DDP cornmeal
- 1/3 cup granulated white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1 cup DDP Fruitty Berry Mix, chopped coarsely
- 1 cup Milk
- 1 egg plus 1 Tbsp milk for egg wash
Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Butter or line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently stir in the chopped fruitty berry mix. Add the milk and stir until just combined. Do not over mix.
Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches round and about 1 1/2 inches thick. Cut this circle into 8 triangular sections. Transfer to the prepared baking sheet and then brush the top of the scones with egg wash.
Bake for about 15 – 20 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool. To serve: warm the scones in a 350 degrees F oven for 5 minutes, serve with tea or coffee.