Cornmeal Scones

In a large bowl, sift the flour and cornmeal through a fine-mesh sieve, adding any cornmeal that won't pass through, along with the sugar, baking powder, salt, and ginger. Work in the butter with your fingers until the mixture resembles peas.

In a small bowl, lightly beat the egg yolk, then whisk in the cream. Pour over the dry ingredients and let sit 1–2 minutes to absorb, then mix gently — the less you mix, the more tender they'll be.

Shape into a loose ball, then press into a 6-inch round disk about 1 inch thick on a floured surface. Place on a parchment-lined sheet pan and refrigerate 15 minutes.

Preheat the oven to 400°F.

Cut the dough into 6 wedges, like a pizza, and space them out on the baking sheet.

Bake in the center of the oven until browned on top, 12 to 14 minutes. Cool a few minutes, then serve with jam, softened butter, and a pinch of salt.