1 1/3 cups flour
2/3 cup yellow cornmeal
2 tablespoons sugar
2 tablespoons brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter, cut into pieces
1/2 cup buttermilk
1 egg
1 1/2 teaspoons grated lime peel
1 cup frozen blueberries
1 teaspoon cornstarch
3-4 teaspoons lime juice
1 cup powdered sugar
3 tablespoons toasted chopped almonds

Heat oven to 450°F. Spray baking sheet with nonstick cooking spray. Combine dry ingredients. Cut in butter till mixture resembles coarse crumbs. Combine wet ingredients and peel. Mix all at once into dry mixture with fork just till moistened. Toss frozen berries with cornstarch to coat and add to batter. Gently stir 3-5 times just till berries are well incorporated. Drop dough in 12 mounds 1 inch apart on prepared baking sheet. Bake 12-15 minutes till tops are golden. Whisk enough lime juice into powdered sugar to reach drizzling consistency. Drizzle over warm scones and sprinkle with nuts.