Cooking Instructions
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Step 1
Combine
All-Purpose Flour (225 g)
,
Cornmeal (25 g)
,
Baking Powder (15 g)
,
Walnuts (35 g)
,
Granulated Sugar (20 g)
, and
Kosher Salt (5 g)
in a large bowl. Stir together.
Step 2
Add the
Unsalted Butter (255 g)
and work the mixture together with your fingers until the pieces are pea and lima bean sized.
Step 3
Add
Buttermilk (90 mL)
. Toss the mixture together to evenly distribute. Dump the bowl out onto a clean surface.
Step 4
Using the heel of your palm flatten out the dough. Gather it back together in a mound and repeat the flattening gesture for about 2 or 3 repetitions. Be sure to not over work the dough.
Step 5
Form the scones by packing the dough into an ice cream scoop or by dividing the dough into 12–13 pieces. Place on ungreased baking tray.
Step 6
Dip a tablespoon measure in flour to coat, then press it onto the center of the scone to form a deep well for the jam. At this point, freeze the dough for at least 2 hours.
Step 7
Preheat your oven to 375 degrees F (190 degrees C).
Step 8
After chilling, beat an
Egg (1)
and brush on the rim of the scones. Liberally sprinkle with extra
Granulated Sugar (to taste)
.
Step 9
Fill indentations with a generous tablespoon of
Just Jan’s® Tangerine Marmalade (320 g)
.
Step 10
Bake from frozen about 30 minutes until nicely browned. Best eaten the day they are made or wrapped tightly for up to two days.
