How to Make Sister Pie’s Blueberry Cornmeal Scones

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How to Make Sister Pie’s Blueberry Cornmeal Scones
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Eater Young Gun Lisa Ludwinski brings her beloved Detroit bakery’s scones to Instagram Live

In a large stainless steel bowl, combine the flour, cornmeal, baking powder, sugar, and salt and stir to mix well. Place the butter in the bowl and coat all sides with flour. Using a bench scraper, cut the butter into 1⁄2-inch cubes. Work quickly to separate the cubes with your hands until they are all lightly coated in flour. Continue to use the bench scraper to cut the cubes into smaller pieces — the idea is that you are cutting each cube in half.

Add the blueberries and use your hands or the bench scraper to evenly toss them throughout the butter-flour mixture. Pour the cream mixture into the dry ingredients. Use a silicone spatula to incorporate it into the flour mixture, and mix until you no longer see pools of liquid. Using the tips of your fingers , turn the dough over and press it back into itself a few times.

Turn the dough out onto a lightly floured surface, making sure to scrape every last bit from the bowl. Using extra flour as needed, pat the dough into an 8-inch circle, and use a bench scraper to cut the dough into 8 equal wedges. Transfer the formed scones to the baking sheet, leaving at least 2 inches between them. Brush the tops with heavy cream and sprinkle liberally with Sugar-Sugar.

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