Orange Blueberry Scones - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
1/2 cup sugar
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold butter, cut into pieces
2 1/2 teaspoons grated orange zest
2/3 cup buttermilk
1 egg white, slightly beaten
1 cup blueberries
1/2 cup confectioners' sugar

Preparation

Preheat oven to 425 Line a jellyroll pan with foil; coat with cooking spray.
Combine flour , sugar, cornmeal, baking powder and salt.
With a pastry blender or 2 knives cut in butter and 1 tsp of the zest until well combined.
Stir in buttermilk and egg white until a soft dough forms.
Gently stir in blueberries.
With Moist hands transfer dough to a floured surface and shape into a 8 in round.
Cut into wedges and place 2 inches apart on pan.
Bake 8-12 minutes or until golden brown
Cool Completely.
In a small bowl combine the confectioners sugar with 1/2 tsp zest and 1- 2 tbsp water stir until smooth .
Drizzle over scones.