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1
Position one rack in the upper third and another rack in the lower third of the oven and preheat it to 375F.
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2
Line two baking sheets with silicone baking mats or parchment paper.
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3
Place the flour and butter in the bowl of a food processor.
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4
Process until the butter is incorporated into the flour in small pieces, with the largest about pea-size and the smallest like grains of rice.
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5
Transfer the mixture to a large mixing bowl and stir in the cornmeal, salt, baking powder, baking soda, paprika and black pepper.
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6
Stir in the pastrami and cheese.
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7
Add the buttermilk and cream and gently combine the mixture with a large rubber spatula or wooden spoon until it forms a moist dough.
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8
Transfer the dough to a well-floured work surface.
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9
Dust your hands and the top of the dough with flour and form the dough into a large ball.
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10
Divide the ball of dough in half and shape each half into a large disk about 1 inch thick.
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11
Cut each disk into 6 wedges, as if you were cutting a pie.
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12
Arrange the wedges about 2 inches apart on the baking sheets.
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13
Bake until they are golden brown, 17 to 20 minutes, rotating the baking sheets in the oven halfway through the baking time.
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14
Transfer the scones to a wire rack to cool.
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15
They are best enjoyed the day they are made, though they will keep in a covered container at room temperature for up to 3 days.
