1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup butter or margarine
1 tsp. finely shredded lemon peel
2/3 cup buttermilk
1 cup fresh or frozen blueberries or raspberries, thawed
1 tsp. vanilla

In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add lemon peel. Make well in center of mixture; add buttermilk, berries, and vanilla all at once. Using a fork, stir just until moistened.

Turn dough out onto lightly floured surface. Quickly knead dough by folding and pressing gently 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into 8-inch circle on an ungreased baking sheet. Cut into 8 wedges, cutting only about halfway through to score.

Bake in a 400 oven for 20 to 25 minutes or until golden. Cut into wedges and remove scones from baking sheet. Serve warm.