1½ cups flour
½ cup cornmeal
⅓ cup sugar
zest of 1 Meyer lemon
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup plus 2 tablespoons (5 oz.) cold, unsalted butter, cut into small pieces
⅔ cup buttermilk
3 cups fresh blackberries, lightly rinsed and dried on paper towels
1 cup powdered sugar
1 tablespoon Meyer lemon juice
Preheat your oven to 400 degrees F.
In a large bowl, whisk together flour, cornmeal, sugar, lemon zest, baking powder, baking soda and salt. Using a bench scraper or your fingertips, cut the butter into the dry ingredients until it resembles fine meal. Stir in the buttermilk and add the blackberries, turning just to combine. Do not over mix. Turn the dough out onto a lightly floured sheet of parchment paper. Dust the top of the dough with a little bit of flour and use your fingers to gently pat the dough into a circle roughly 8”in diameter and about 1” thick. Use a round biscuit cutter (mine measures 2¾”) to cut out 9 biscuits. Place the scones on a baking sheet lined with parchment paper then set this on another baking sheet (called double panning) to prevent the bottoms from getting too dark.
Bake at 400 degrees F for 25 to 30 minutes, just until golden and firm to the touch. Prepare the glaze by whisking together the sugar and lemon juice. Let the biscuits cool slightly on a rack and then spoon glaze over the top of each.