Lemon Scones

Steps

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1. 1
   Preheat your oven to 400 degrees Fahrenheit.
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2. 2
   In a large bowl, add granulated sugar. Zest two lemons using a microplane grater and mix with the sugar. Rub the mixture between your hands to release the lemon oils until the sugar becomes a light golden-yellow color with a wet sand-like texture.
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3. 3
   Add all-purpose flour, baking powder, salt, and baking soda, then whisk together until combined.
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4. 4
   Cut cold butter into small cubes and add to the dry mixture. Using your hands or a pastry cutter, work the butter into the flour mixture until pieces remain no larger than a pea. Avoid overworking the dough.
   ▶ ≈1:54
5. 5
   In a medium bowl, combine cold buttermilk, one large egg, and vanilla extract. Whisk until well combined.
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6. 6
   Make a well in the center of the dry mixture and pour in the wet ingredients. Gently fold and stir with a spatula until a shaggy, moist mixture forms.
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7. 7
   Lightly flour your work surface and transfer the wet dough onto it. Gently fold or knead once or twice for light structure, then pat the dough into a circle approximately 7½ inches in diameter.
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8. 8
   Using a bench scraper or knife, cut the dough circle into eight wedges. Carefully lift each scone and transfer to a lined baking sheet, spacing them about two inches apart.
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9. 9
   Brush the top of each scone with buttermilk, being careful not to get any on the sides.
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10. 10
    Bake in the preheated 400-degree oven for 20 to 25 minutes until puffed and golden on top. Rotate the pan halfway through baking.
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11. 11
    While the scones are still warm, prepare the lemon glaze. In a bowl, combine fresh lemon juice, powdered sugar, and a pinch of salt. Whisk until you reach a smooth, drizzle-able consistency. Add more sugar if too thin, or more lemon juice if too thick.
    ▶ ≈6:54
12. 12
    Drizzle the lemon glaze over the warm scones and serve.
    ▶ ≈7:34