Instructions: Preheat oven to 350 degrees. In food processor fitted with steel blade or in bowl of electric mixer fitted with paddle attachment, combine flour, cornmeal, baking powder, rosemary and brown sugar, and process or mix on low to incorporate. Add butter and pulse on and off a few times, or mix on low, until mixture is pale yellow and consistency of fine meal.

Transfer mixture to large bowl and make well in center. Pour in eggs, honey and cream, and whisk together liquids. Using one hand, draw in dry ingredients, mixing until just combined.

Wash and dry hands and dust with flour. Turn dough out onto lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat dough into circle about 3/4 inch thick. Cut out scones.

Gather scraps, pat and press pieces back together and cut out remaining dough. Place them 1 inch apart on parchment-lined baking sheet. Brush tops with remaining cream and poke 2 small tufts of rosemary into center of each. Bake in center of oven 30 minutes, until slightly browned and firm to touch.

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