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1
Position an oven rack in the center of the oven; preheat to 350u00b0.
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2
Using a stand mixer fitted with the paddle attachment, mix together the flour, cornmeal, baking powder, baking soda, salt, cumin, cheese, and scallions on low speed for 10-15 seconds, or until combined.
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3
Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.
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4
In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed.
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5
On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together.
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6
There will still be a little loose flour mixture at the bottom of the bowl.
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7
Remove the bowl from the mixer stand.
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8
Gather and lift the dough with your hands and turn it over in the bowl, so that is starts to pick up the loose flour at the bottom.
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9
Turn over the dough several times until all of the loose flour is mixed inches.
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10
Dump the dough onto a baking sheet and pat it into an 8-inch circle about 1 inch thick.
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11
Brush the egg yolk evenly over the entire top of the dough circle.
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12
Cut the circle into 8 wedges, as if cutting a pizza.
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13
Bake for 40-50 minutes, or until the entire circle is golden brown.
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14
Transfer to a wire rack to cool for 30 minutes, then cut into the prescored wedges and serve.
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15
The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.
