2 cups Flour
1/3 cup Cornmeal + some for the skillet
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Sea Salt
8 Tablespoons Butter, cold + some for the skillet
3/4 cup Buttermilk + some for the top of scones
1 teaspoon Flake Finishing Salt
1/2 cup Jalapeño Pineapple Jelly
Preheat the oven to 400.
Butter a 8" cast iron skillet or 8"-9" cake pan. Dust buttered skillet with cornmeal.
Stir together dry ingredients except for the flake salt.
Cut butter into the dry ingredients with a pastry cutter or forks.
Stir in 3/4 cup buttermilk.
Onto a well floured surface, lightly roll out or pat out with fingers 2/3 of the dough into a rough 10" round.
Lay dough into buttered skillet with dough curving up the sides of the skillet walls.
Stir 1/2 cup jelly to loosen, then spread over the top of the dough in skillet.
Onto a well floured surface, lightly roll out or pat out with fingers remaining 1/3 of the dough into a rough 7"-8" round.
Add new dough round over the top of the jelly layer in the skillet and join edges with the bottom dough layer.
Brush the top of the dough with buttermilk and sprinkle with flake salt.
Cut dough into 8 wedges by pressing straight down with a bench scraper, spatula or knife.
Bake 30-35 minutes until top is well browned.
Allow to cool for 5 minutes then again cut straight down into the 8 wedges.
Recipe makes 8 scones