Divide butter into 5 tablespoons and 3 tablespoons. Place the 3 tablespoons in the freezer while you brown the rest over medium heat, swirling occasionally until golden and smells nutty. Immediately pour into a heatproof container that will be easy to pry it out of, like a small tea cup or bowl. Let cool slightly and then place in the freezer until frozen solid.

Heat oven to 450°F.

Line a baking sheet with parchment and sprinkle liberally with cornmeal.

When butters are frozen, place a mixing bowl on a digital scale. Weigh flour, cornmeal, and sugar into bowl, and then add baking powder, soda, salt, and lemon zest. Stir to combine.

Grate the butters on a box grater and then toss into the flour to combine & coat.

Place a small bowl on the scale, measure the cream & buttermilk into it.

Pour them into the flour butter mixture and stir to combine.

Turn dough out onto a well floured work surface (all purpose flour).

Sprinkle the top with flour and using lightly floured hands pat the dough into a nice ball.

Place ball on prepared baking sheet and press into a circle about 1-1.5″ thick.

Using a well floured knife or bench scraper cut into 8 wedges and sprinkle with raw sugar

Bake for 18-23 minutes, until golden brown.

Cool slightly on sheet and then transfer to a rack to cool completely.

Serve with curd!