Dough/Batter

• Do the morning of or at least 4-5 hours before: Melt the unsalted butter (113 grams) in a medium sauce pan over medium to low heat to make brown butter. Let it begin to bubble, stirring occasionally until the color is caramel or medium brown. The milk solids will begin to look like small dark crumbs. Remove from the heat, and measure out about 6 tablespoons (84 grams) of melted butter (including the milk solids. Place in a container, let it cool down to room temperatures and then refrigerate or freeze until solid. (You can also pour all of the melted butter into your contain, refrigerate after cooling, and then measure out the 6 Tbsp later.)
• Hard boil two/three large eggs. Bring water to boil in a medium/small sauce pan. Place the eggs (as fresh as possible) in the water with a slotted spoon. Boil for 11 minutes (uncovered). Remove and place in a bowl filled with cold water (ice can be present if you have it). Let cool. Then remove from the cold water and peel them. Remove the yolk from the white. You will only be using the egg yolk. Use the egg white for another meal – place on your salad for breakfast, etc. 
• 1Take the roasted (unsalted almonds – or nuts of your choice) and place in a food processor. Add granulated sugar, baking powder and salt and pulse until almonds look like cornmeal. Now add the millet flour and polenta (or AP flour + polenta) and the spices – nutmeg, cardamom and cinnamon. Pulse to combine. Now is the time to add the two egg yolks (hard boiled). Using your hands or a grater (fine or a microplane), crumble/grate the egg yolk into the food processor. Then pulse to combine with the other ingredients. 
• Now take out the brown butter from where it was chilling and roughly cube it into pieces – measure out 6 tbsp (approximately if you didn't measure this out before). Add it to the food processor and pulse to combine with the rest of the ingredients.
• In a small bowl, combine the heavy cream and the vanilla. 
• In a large mixing bowl, place the combined ingredients from the food processor into the bowl. Create a well with your hands in the middle of the ingredients. Pour the mixture of heavy cream and vanilla in the well. Now mix well with a wooden spoon and/or with your hands until it is all combined. You have your scone batter!
• Place the batter on a floured surface and using your hands press the dough into an even, circular shaped, thickness of 3/4”. It will be a large disc by the time you are done.
• Have a parchment lined baking sheet ready and grab your preferred round scone cutter ready as well. 2” approximately in diameter (or 1" for perfect bite-size nibbles). Flour the cutter. Cut out the round scones and place each on the parchment paper. After placing each scone on the parchment, using your thumb, gently press into the middle of each scone creating a small indent (about 1/2" to 1” wide). Repeat until all the dough is used. You may have to roll up the dough and repeat the pressing out into a small disc to use up the scrap pieces.
• Place the scones into the fridge (1 hour) or freezer (30 minutes) to chill. 
• Preheat the oven to 375 Fahrenheit (190 Celsius).
• While waiting for the scones to chill, mix up the sugar and spice finishing topping. In a small bowl combine the granulated sugar, demerara sugar, nutmeg and cinnamon.
• When the scones have been chilled, take them out and brush them with leftover cream and then sprinkle the sugar & spice mixture around the thumbprint. Then spoon a lovely tablespoon of marmalade into the indent created by your thumb. 
• Bake the scones until golden brown for about 30 minutes depending upon your oven and the size of your scones. You will want to rotate the sheet pan halfway through baking if you have a large oven or don’t have a convection oven to make sure all are baked evenly. 
• Remove from the oven, let cool for about 10 minutes and then serve. Be sure to make a delicious pot of your favorite tea! (Yorkshire Gold is always a good idea ;).