Lemon Scones

From Family Fun

2 c. flour
1/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
Finely grated zest of 1 lemon
3 Tbsp. cold unsalted butter, cut into 1/4-inch pieces
1 c. heavy whipping cream, plus a little for brushing
1 egg yolk, beaten slightly
1/2 tsp. vanilla extract
Lemon Glaze:
1 c. confectioners' sugar
1 Tbsp. fresh lemon juice
1/2 tsp. lemon extract
1 Tbsp. melted butter
2 Tbsp. heavy whipping cream

Heat the oven to 400 degrees. Grease a large heavy baking sheet (preferably not a dark one) and set it aside. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands. Using your hands (or I used a pastry blender) 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 as you would a pie into 8 wedges. Transfer the pieces to a 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 the mixture is smooth. If necessary, you can thin the glaze with water, stirring no more than 1/2 tsp. at a time. When the scones have cooled for another 1o minutes, drizzle each one generously with glaze. Makes 8 scones.