In a large bowl sift together 1 C. white flour and 1 C. fine cornmeal with 1 Tablespoon Baking Powder and a dash of salt. Add 1 pint of heavy cream and use a wooden spoon or your hands to combine the dry ingredients and liquid. Don’t overmix.
Shape the dough into scones with your hands and place on a baking sheet. Brush the tops with a little more cream.
Bake at 350 degrees until they are lightly browned on the bottoms.
While the scones are baking, prep 4 C. fruit: trim berries and pit peaches or nectarines and cherries. Cut the berries and cherries in half and slice the peaches.
In a bowl, whip 1 pint of heavy cream. Add 1-2 T. sugar to taste and a tiny amount of vanilla extract.
Cut the scones in half and serve with the fruit and whipped cream.