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

1. Heat oven to 400º. Grease a large, heavy baking sheet and set it aside.

2. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon mixture and toss the mixture with your hands.

3. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.

4. 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.

5. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.

6. Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball.

7. Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges.

8. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them.

9. Brush the tops lightly with cream.

10. 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.

11. While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until smooth.

12. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.

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