No idea where this recipe came from originally, but it’s delicious.
3/4 cup heavy cream, more as needed 1 large egg, at room temperature 1 2/3 cups all-purpose flour 1/3 cup fine cornmeal 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 6 tablespoons unsalted butter at room temperature, cubed, plus more for serving if you like 1/2 cup jam, your choice of flavors
Heat oven to 400 degrees. Line a baking sheet with parchment.
In a small bowl or measuring cup, mix together the cream and egg.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor). Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor). Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough. Save remaining cream-egg mixture for brushing.
Turn dough out onto prepared baking sheet. Pat into a 1 1/4-inch thick round. Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart. Brush dough with remaining cream-egg mixture, or use more cream if you’ve run out of the mixture.
Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone. Tuck some jam into the hole. Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely. Serve scones with extra jam and butter on the side if you like.