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Raspberry Lime Scones Recipe with P.A.N. Cornmeal #PANFan #IC #ad

A perfect recipe for brunch using cornmeal and some sweet tart fruits!
Course Brunch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16
Author Viva Veltoro - Camille


  • 1 ⅓ cups flour
  • cups P.A.N. Cornmeal
  • ½ cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 6 Tablespoons cold butter
  • ½ cup milk
  • 1 ½ cups frozen raspberries
  • 1 lime
  • 1 cup powdered sugar


  1. Combine dry ingredients in a mixing bowl.
  2. Cut in the cold butter with a paddle.
  3. Stir in the milk.
  4. Form into a ball on the counter.
  5. Make a well and fill with the frozen raspberries.
  6. Knead gently until the raspberries are incorporated and form dough into a rectangle.
  7. Slide a cutting board underneath and use a pizza cutter to slice into triangles.
  8. Arrange, with space between each scone, on parchment paper.
  9. Bake at 400 degrees for 12-15 minutes.
  10. Allow to cool before lifting off the pan.
  11. Combine the zest and juice from one lime with the powdered sugar to make the glaze.
  12. Drizzle on top with a spoon and enjoy!