Combine All-Purpose Flour (1 4/5 cup), Cornmeal (3 tablespoon), Baking Powder (1 1/2 tablespoon), Walnut (4 1/2 tablespoon), Granulated Sugar (1 1/2 tablespoon), and Kosher Salt (3/4 teaspoon) in a large bowl. Stir together.
Add the Unsalted Butter (18 tablespoon) and work the mixture together with your fingers until the pieces are pea and lima bean sized.
Add Buttermilk (6 tablespoon). Toss the mixture together to evenly distribute. Dump the bowl out onto a clean surface.
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.
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.
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.
Preheat your oven to 375 degrees F (190 degrees C).
After chilling, beat an Egg (1) and brush on the rim of the scones. Liberally sprinkle with extra Granulated Sugar (to taste).
Fill indentations with a generous tablespoon of Just Jan’s® Tangerine Marmalade (1 cup).
Bake from frozen about 30 minutes until nicely browned. Best eaten the day they are made or wrapped tightly for up to two days.