Espresso and Lime

1 Cube 10 tablespoons of cold butter, place the cubes into a small bowl and place the bowl into the refrigerator to stay cold until you are ready for it
2 In a large bowl, combine 2 1/8 cups of all purpose flour, 3/4 cup of yellow cornmeal, 2 tablespoons of granulated sugar, 1 1/2 teaspoons of salt and 5 teaspoons of baking powder
3 Add the cold butter and cut the butter into the flour and cornmeal mixture until it is evenly distributed and in pea sized pieces
4 Add 1 cup of finely shredded sharp cheddar, 2 cups of sweet corn and 8-10 finely chopped chives and toss until evenly distributed
5 Whisk 1 egg into 1 cup of heavy cream and add this to the bowl
6 Gently mix until just combined and a dough begins to form
7 Quickly knead the dough in the bowl 3-4 times until all of the flour is incorporated into the dough
8 Transfer the dough onto a lightly floured surface
9 Form the dough into a 10 inch round and divide it into 8 equal wedges
10 Transfer the wedges onto a parchment lined baking sheet 
11 Chill the scones in the freezer for about 10 minutes
12 Preheat your oven to 425 degrees
13 Remove the scones from the freezer and brush their tops lightly with cold heavy cream (you can also sprinkle a bit more shredded cheese and chives over the top as a garnish)
14 Bake the scones in a 425 degree oven for 22-26 minutes or until they feel set and springy to a light touch
15 Transfer the scones to a cooling rack for a few minutes
16 Serve warm or at room temperature