Lemon Scones

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until well combined.

3. Add the cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.

4. In a separate bowl, whisk together the heavy cream, egg, lemon juice, and vanilla extract until smooth.

5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a wooden spoon or spatula until the dough just starts to come together.

6. Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Be careful not to overwork the dough.

7. Shape the dough into a circle about 1-inch thick. Using a sharp knife, cut the circle into 8 wedges.

8. Transfer the scones to the prepared baking sheet, leaving some space between each piece.

9. Brush the tops of the scones with a little extra cream or a beaten egg for a golden finish.

10. Bake the scones in the preheated oven for 15-18 minutes or until they are lightly golden on top.

11. Remove the scones from the oven and let them cool slightly on a wire rack before serving.