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Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– Zest of 2 lemons
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup heavy cream, plus more for brushing
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup powdered sugar
– 1 tablespoon fresh lemon juice
Directions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour into the dry ingredients and mix just until the dough comes together. Do not overmix.
5. Turn the dough out onto a lightly floured surface. Gently press it into an 8-inch circle about 1 inch thick. Cut into 8 wedges and place on the prepared baking sheet.
6. Brush the tops of the scones with heavy cream and bake for 15-18 minutes, or until golden brown.
7. In a small bowl, whisk together the powdered sugar and lemon juice to make a glaze. Drizzle over the warm scones before serving.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Servings: 8 scones | Kcal: 320 kcal per scone
