Categories: Breakfast
Ingredients
- 2 cups flour
- 1/3 cup sugar
- 1 T. baking powder
- 1/2 tsp. salt
- finely grated zest of 1 lemon
- 3 T. cold unsalted butter, cut into 1/2-inch pieces
- 1 cup heavy cream, plus a little extra for brushing
- 1 egg yolk, slightly beaten
- 1/2 tsp. vanilla extract
- 1 cup powdered sugar
- 1 T. fresh lemon juice
- 1/2 tsp. lemon extract
- 1 T. melted butter
- 2 T. heavy cream
Directions
-
Heat oven to 400ยบ. Grease a large, heavy baking sheet and set it aside.
-
Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon mixture and toss the mixture with your hands.
-
Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
-
Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well.
-
Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
-
Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball.
-
Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges.
-
Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them.
-
Brush the tops lightly with cream.
-
Bake the scones in the center of the oven until golden brown, about 16-18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
-
While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until smooth.
-
When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.