Preheat oven to 375° F. Lightly grease a 9-inch diameter circle in the center of a baking sheet.

In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. Cut in butter with a pastry blender until mixture resembles very coarse crumbs. In a small bowl, stir together the milk, egg and vanilla. Add the milk mixture to the flour mixture and stir to combine.

With lightly floured hands, pat the dough into an 8-inch diameter circle on the prepared baking sheet. If desired, brush the egg mixture on the scones. With a serrated knife dipped in flour, cut the round into eight wedges. Bake for 15-18 minutes or until the top is lightly browned.

Remove from oven and cool five minutes, then transfer the scones to a wire rack to cool. Re-cut the wedges if necessary. Serve warm or let cool completely and store in an airtight container.

Serves 8