Preheat the oven to 375 °F. Line two baking sheets with parchment paper or a silicone baking mat.

Toss 4 oz corn kernels with Finely grated zest & juice of 1 lime, set aside.

Whisk together 14 oz buttermilk, 2 large eggs and ½ teaspoon vanilla, set aside.

In a mixing bowl, whisk together 20 oz unbleached all purpose flour, 5½ oz stone ground cornmeal, 4 oz granulated sugar, 2 tablespoons baking powder, ½ teaspoon salt and ½ teaspoon ground cinnamon.

Toss in 6 oz unsalted butter chunks. Work the butter in with your fingers until the bits are the size of a pea.

Add the corn to the buttermilk then add that mix to the flour all at once. Mix until most of the flour is almost incorporated. Some loose flour will remain at the bottom of the bowl. DON'T OVER MIX.

Dump the dough onto a floured surface and finish kneading by hand until the dough comes together, about 15-20 kneads.

Use your hands to pat the dough until it is 1" thick. Use a 2½-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.

Line the scones on the prepared baking sheet, leaving 1" space between.

Brush the tops of the scones with buttermilk and sprinkle with Demerrara or granulated sugar.

Bake on the middle rack of the oven, flipping the tray after 10 minutes. The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time about 15-20 minutes.