Cornmeal-Blueberry Scones

We had these for breakfast this morning. The recipe is from Feb or Mar BH&G. Delicious!

Cornmeal-Blueberry Scones
1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter, cut up
1/2 cup buttermilk (I made mine with milk & vinegar)
1 egg
1 1/2 teaspoons finely shredded lime peel (I left this out)
1 cup frozen blueberries (leave berries in the freezer until ready to toss with cornstarch)
1 teaspoon cornstarch
3-4 teaspoons lime juice (I needed 5+)
1 cup powdered sugar
3 tablespoons chopped almonds, toasted (I left this out, too)
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray; set aside.
In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center.
Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds. (There were lots of blueberries that wouldn't stick in the batter, so I gently stuck them on top of the mounds before baking.)
Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones.