Simply Sweet Cornmeal Plum Scone Recipe

Bella Breakdown

Most scones are served with jam on the side. However, the scones have the jam baked right in. Melissa Clark makes rich cornmeal scones with honey-plum jam baked on top.

INGREDIENTS

3 tablespoons honey
1 bay leaf
¾ pound plums halved, pitted and then cut into 1-inch cubes
¾ cup heavy cream, more as needed
1 large egg, at room temperature
1 ⅔ cups all-purpose flour
⅓ cup fine cornmeal
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons unsalted butter at room temperature, cubed, plus more for serving if you like

PREPARATION

Step 1
To make, pour the honey into the pan until it begins to brown but not burn. When the honey just starts to brown, add a bay leaf and your sliced plums. Cook the plums until they are brown and tender, but not falling apart.

Step 2
Pour the plums into a bowl. In a separate bowl, combine cornmeal, flour, sugar, baking powder and salt. Then, add the butter to the mixture and mix well by pinching the butter mixture with your fingers until the pieces become pea sized (you can also do the step in a food processor).

Step 3
Mix cream and egg together, then pour slowly into the flour and butter mixture until you have a soft dough.

Step 4
Cut the dough into wedges and separate them so that they brown on all sides.

Step 5
Press your thumb to make a divet into each scone, then brush with egg and cream mixture.

Step 6
Spoon the jam into the divets and bake at 400° until golden brown.

Step 7
Serve with butter.