-2 cups corn meal
-2 cups flour (I use bread flour because its always what I have but all purpose or pastry flour is fine too)
-1/2 cup sugar
-1/2 tsp salt
-16 TBS butter (2 sticks)
-3/4 cup sourdough starter (I never measure this so a little more or a little less is okay. I think I always have a lot more)
-2 tsp vanilla
-2 cups blueberries (frozen are easier to work with. I also don’t measure this so add more if you want!)
-Preheat oven to 350* and line a large baking sheet or 2 small baking sheets with parchment paper.
-In a stand mixer bowl mix together all dry ingredients (corn meal, flour, and salt)
-Cut up butter into cubes or slices and add to dry ingredients. With paddle attachment cut the butter into the mix until it crumbles.
-Mix in sourdough, eggs and vanilla. You will have to stop and pull all the dough off the paddle and mix again to make sure all the sourdough gets mixed in.
-Add blueberries and mix until well combined. If you want them to be really purple keep mixing until some of the blueberries get smashed in and color the dough.
-Flour an open countertop and roll the dough out into a long rectangle about 2 inches thick. The dough is extremely sticky so flour your hands and rolling pin too.
-Once you have your rectangle rolled out to about 2 inches thick, use a bench scraper (or knife or whatever you have) to cut each triangular scone. Scones are traditionally shaped like triangles but there’s no law saying you can’t make them any shape you want. If your kid wants dinosaurs, by all means, cut them into dinosaurs!
-Lay them out on your parchment lined baking sheets and bake at 350* for about 30 minutes. They may take a little longer if they’re all on one sheet. The bottoms will just be turning golden when they’re done.