Hello– Are your friends handing you bags of lemons these days? We have a generous teacher at school that brings them in from her tree– fresh and bright. So when the Monday night study buddies were coming a couple weeks ago, I put on the tea kettle and put these in the oven. Easy, sweet and tart.
1/3 cup sugar
grated zest of 1 large lemon
2 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 cup butter (1 stick)
2/3 cup heavy cream
1 cup powdered sugar
2 tab. freshly squeezed lemon juice
3 tab. melted butter
!/2 tsp. vanilla extract
In a mixing bowl, stir together the sugar, lemon zest, flour, salt, and baking powder. Use a pastry blender (or a food processor) to cut in the butter until it resembles coarse crumbs. Then stir in the egg and cream until it’s all blended.
Turn the dough out onto a floured counter. Cut it into 2 halves. Shape the first half into a disk, about 7″ in diameter. Cut the disk into 6 wedges and set them on a baking sheet sprayed with cooking spray. Repeat with the remaining dough for 12 medium sized scones.
Put the scones into a 400 degree oven for 10 to 12 minutes, until the scones are beautifully browned.
Whisk together the powdered sugar, lemon juice, melted butter and vanilla until it is smooth. Drizzle it over the scones when you’re ready to serve them– best warm from the oven! Add tea, a a little jam, perfect.