Cornmeal and Blueberry Scones

Cornmeal and Blueberry Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cornmeal, degermed, unenriched, yellow
butter, without salt
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d

Directions:
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In the bowl of a food processor combine flour, sugar, salt, baking soda and baking powder.
Pulse to combine.
Add butter and pulse until mixture resembles coarse meal.
Add cornmeal and blueberries.
Add 6 tablespoons milk and pulse.
Add more milk, 1 tablespoon at a time, until dough forms a ball.
Remove dough to a lightly floured surface and form into five, 3 inch rounds 1 inch thick.
Place on prepared pan and bake until golden, about 35 - 40 minutes.
Remove to a wire rack to cool slightly.
Serve warm.