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And just in case you are wondering, even though scones resemble a biscuit with their shaggy dough and generous leavening agents, they do not have the signature flaky layers biscuits have. Often, scones contain eggs while biscuits do not. I tried it both ways, but at the end of my testing, I preferred the texture of the version here, sans egg.

My goal with these scones was crispy, crumbly edges with a soft but sturdy inside. An interior that could stand on its own but also be a match made in heaven for butter, fresh whipped cream or clotted cream.

Scones are best enjoyed the day you bake them, but they are wonderful baked from a frozen state, so making them ahead is a great idea. If you have any leftovers, store them at room temperature in an airtight container, and the next day you can throw them in a 350-degree oven for 10 minutes to crisp them up again.

Plum and cornmeal scones

Makes: 9-12 scones, depending on size; total time: 1 hour and 15 minutes

¾ cup (1½ sticks) unsalted butter

1 tablespoon honey

4 small plums, pitted and diced

1 tablespoon fresh rosemary leaves, minced (optional)

2½ cups all-purpose flour

¼ cup corn flour

â…“ cup packed dark brown sugar

1 tablespoon and 2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons kosher salt

1¼ cups cold heavy cream, plus more for brushing

¼ cup plain Greek yogurt

2 teaspoons vanilla extract

Raw sugar for sprinkling

Flaky sea salt for sprinkling

Preparation: Place the butter in the freezer while gathering your other ingredients.

In a large sauté pan over medium heat, add the honey. Once it bubbles and just starts to caramelize, add the diced plums and rosemary if using. Let them cook in the honey until they start to break down, around 10 minutes. Turn off the heat and transfer this to a bowl. When the mixture comes to room temperature, transfer to the fridge and reserve.

In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Take your butter out of the freezer and grate it on a box grater, adding the butter to the flour mixture. Make a well in the center of the bowl. Add the cream, Greek yogurt and vanilla to the center of the well, and whisk until combined. Now gently bring the flour mixture into the well and stir with a wooden spoon or fork, just until combined. It’s important to not overwork the dough.

Transfer the dough to a clean and dry work surface or cutting board. Gently pat the dough with your hands or a rolling pin into a 7-inch circle or square. You want the dough scones to be around 1½ inches thick. Cut into whatever shape and size you want, from squares to triangles to using a biscuit cutter for rounds. Once you have cut all the dough, transfer the scones to a large sheet tray lined with parchment paper, making sure to leave an inch between each one. Place the sheet tray of scones in the fridge for 30 minutes.

Preheat the oven to 400 degrees. Brush the scones with cream, and using your thumb or knuckle, make a well into the top of each scone. Fill each well with a small spoon of plums and sprinkle them with raw sugar and a small pinch of flaky sea salt. Bake the scones for around 30 minutes, or until a paring knife comes out clean when inserted in the center and the edges are golden brown. Enjoy warm or at room temperature on their own, with butter or fresh whipped cream.