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1
Put honey and bay leaf in a medium skillet over medium heat.
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2
Simmer until honey is bubbling and turns a shade darker, about 2 minutes.
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3
Place plums in honey.
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4
Cook, without moving, until undersides are golden brown, about 5 minutes.
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5
Stir plums and cook 1 to 2 minutes longer, until tender but not falling completely apart.
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6
If the caramel starts to get too brown, stir in a teaspoon or two of water and lower the heat.
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7
Scrape plums and syrup into a bowl and chill for at least 1 hour.
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8
(Plum compote can be made up to a week ahead.)
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9
Heat oven to 400 degrees.
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10
Line a baking sheet with parchment.
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11
In a small bowl or measuring cup, mix together the cream and egg.
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12
In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt (or you can do this in a food processor).
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13
Using a fork, pastry cutter or your fingertips, cut butter into flour until the mixture forms coarse crumbs (or pulse in a food processor).
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14
Drizzle in as much of the cream mixture as you need to make a smooth, moist but not wet dough.
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15
Save remaining cream-egg mixture for brushing.
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16
Turn dough out onto prepared baking sheet.
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17
Pat into a 1 1/4-inch thick round.
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18
Using a paring knife, cut 8 wedge-shaped scones (as though you were cutting slices of pie) and push them apart on the baking sheet to separate them 1/2 inch apart.
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19
Brush dough with remaining cream-egg mixture, or use more cream if youve run out of the mixture.
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20
Using your fingertips, make a deep indentation about 1 inch in diameter in the center of each scone.
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21
Tuck some plum into the hole.
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22
Transfer pan to oven and bake until uniformly golden brown, 15 to 17 minutes.
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23
Cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
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24
Serve scones with extra plum compote and butter on the side if you like.
