Blueberry Cornmeal Scones

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Line an 18x26-inch baking sheet with parchment paper.

Step 3 -In a large bowl, add the flour, the cornmeal, the granulated sugar, the brown sugar, the baking powder, the baking soda, and the salt and whisk to combine.

Step 4 -Using a fork or pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 5 -Using the back of a large spoon, make a well in the center of the flour mixture.

Step 6 -In a medium bowl, add the buttermilk, the egg, and the lime zest and whisk to combine.

Step 7 -Using a fork, add the buttermilk mixture into the well of the flour mixture crumbs and stir just until incorporated and moistened into a dough.

Step 8 -In a separate medium bowl, add the blueberries and the cornstarch and toss to coat.

Step 9 -Add the coated blueberries to the dough mixture and gently fold just until the blueberries are incorporated, about 3-5 turns. Do not overmix.

Step 10 -Using a large spoon, drop the dough mixture on the prepared baking sheet, forming about 12 mounds and leaving about 1 inch of space between them.

Step 11 -Bake until the tops of the scones are golden, about 12-15 minutes.

Step 12 -Transfer the scones from the oven to a wire rack and let them cool slightly.

Step 13 -In a medium bowl, add 1 cup of the powdered sugar and 4 teaspoons of the lime juice and stir until it forms into an icing that can be drizzled. Add the extra powdered sugar if the icing seems too thin or the extra lime juice if it seems too thick until the desired consistency is reached.

Step 14 -Evenly drizzle the icing over the warm scones.

Step 15 -Evenly sprinkle the scones with the almonds.

Step 16 -Serve the scones warm.