Marionberry Recipes

2 cups all-purpose flour
1 cup stone ground yellow cornmeal
1/2 cup sugar
3/4 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 to 1 1/4 cups buttermilk, as needed
1 cup frozen marionberries
Melted butter to taste

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or simply grease the sheet. Into a bowl sift the flour, cornmeal, sugar, salt, baking powder and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Add enough of the buttermilk to form a soft dough. Fold in the frozen marionberries. On a lightly floured surface pat dough into a round 1" thick. With a 3" round cookie cutter, stamp out scones. Transfer scones to baking sheet and brush tops with melted butter. Bake for 17 - 20 minutes, or until golden and cake tester inserted in the center comes out clean. Let cool 5 minutes and transfer to racks to cool completely. Serving: Makes about 10 scones.