Recipe of the month: Brown Sugar Berry Polenta Scones

Ours baked up drop-style rather than in neat rectangles. Still delicious. Photos by Margie Freed.

by GRP biathlete Margie Freed

These scones have a hearty taste that is perfect for the fall. The berries add a little spark that will remind us of summertime, and the polenta engages the autumnal senses. Easy and quick to whip up, they use ingredients often found in a well-stocked kitchen. The warm scent of cinnamon and berries will fill the kitchen for the ultimate cozy start to your day, though they are delightful at any time of day. Adapted from Thug Kitchen 101.

Ingredients:

1 ½ c whole wheat pastry or all-purpose flour
1 c cornmeal (finely ground recommended)
½ c packed brown sugar, more for sprinkling
1 T baking powder
½ t ground cinnamon
¼ t salt
1 c unsweetened plain almond milk, more for brushing
¼ c olive oil
2 t vanilla extract
1 c berries, fresh or frozen (blueberries, raspberries or small strawberries recommended)

Instructions:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.

2. Mix the flour, cornmeal, brown sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together the milk, oil, and vanilla in a separate bowl.

3. Make a well in the center of the dry ingredients and pour in the milk mixture. Mix until nearly combined. Fold in the berries carefully, do not overmix.

4. Scoop the dough onto a cutting board and shape it into a rectangle. Halve lengthwise and then crosswise into 2-inch-wide scones. Transfer to the baking sheet, brush with almond milk, and sprinkle with sugar.

5. Bake 13-15 minutes, until golden brown on the bottom. Let cool on a wire rack for 5-10 minutes before serving. Eat fresh for best results!