Lemon Scones (Print Version)

# Ingredients:

01 - Three lemons, zest grated finely

02 - 100g (about 1/2 cup) granulated sugar

03 - 360g (roughly 3 cups) plain flour

04 - A tablespoon of baking powder

05 - Half a teaspoon of salt (kosher preferred)

06 - A pinch (1/4 teaspoon) of baking soda

07 - A cup (227g) of cold, cubed, unsalted butter

08 - One cold, large egg

09 - 2/3 cup (about 120ml) buttermilk, extra for brushing

10 - 57g (1/2 cup) powdered sugar

11 - Two tablespoons of fresh lemon juice

01 - Turn your oven to 425°F and get a baking sheet ready with parchment.

02 - Combine sugar and lemon zest by rubbing them together. Stir in the flour, baking powder, salt, and baking soda.

03 - Mix the cold cubes of butter into the flour mixture until the texture resembles pea-sized bits. Use your hands or a pastry cutter.

04 - Beat the egg into the buttermilk and gently fold it into the dry mix until just blended.

05 - Make an 8-inch disk, slice it into eight pieces. Brush some buttermilk on top, then freeze for 15 minutes.

06 - Bake for 20 minutes until nicely golden. Let them cool off totally, and drizzle with the lemony glaze.

01 - Stays good for 2 days on the counter

02 - Freezes well for up to 2 months

03 - Keep all ingredients cold for a better texture