Chop off 2 tbsps from one of the sticks of butter and reserve for later. Cut the remaining butter into small cubes and place in the freezer.
In a small bowl, whisk the egg, yogurt, 2 tbsps honey, vanilla, and salt together.
Combine the GF flour, cornmeal, baking powder, and baking soda in a food processor. Remove the butter from the freezer and add it to the food processor. Pulse the butter into the dry ingredients until there are no big butter chunks, small chunks are okay (actually good). While pulsing the food processor, stream in the wet ingredients and keep mixing until a dough forms.
Turn the dough out onto the counter (I didn’t need to dust mine with GF flour). Gently knead to mix in all the crumbly bits.
If you would like standard sized scones, shape the dough into a large circle, about 2 inches thick. If you would like mini scones, equally split the dough in two, and shape 2 circles, about 1 inch thick. Cut the circle(s) into 8 equal pieces, and place each piece on a parchment lined baking sheet with some space in between each one. Place in the fridge or freezer.
Now you can move on to the next step, or just store them in the freezer and bake in the morning or whenever you are ready for freshly baked scones.
Heat the oven to 350 degrees F (177 C). In a small glass bowl, combine 2 tbsps honey with the reserved 2 tbsps butter. Heat in the microwave until the butter is melted. Mix well until smooth. Remove the scones from the freezer, brush the tops of each one with the honey butter, and bake for 20-30 minutes for normal size, or 15-20 minutes for mini scones. You’ll know they’re done when they start to turn golden brown. Let them cool for at least a few minutes before serving. Drizzle/brush on more of the remaining honey butter before eating. Enjoy!
