Zesty Lemon Scones (Print Version)

# Ingredients:

→ Scones

01 - Grated zest from 3 lemons
02 - 1/2 cup (100g) granulated sugar
03 - 360g (3 cups) plain flour
04 - 1 tbsp baking powder
05 - 1/2 tsp salt (kosher)
06 - 1/4 tsp baking soda
07 - 1 cup (227g) chilled butter, cut into small cubes
08 - 1 cold large egg
09 - 2/3 cup (120ml) buttermilk, plus extra to brush on top

→ Lemon Glaze

10 - 57g (1/2 cup) icing sugar
11 - 2 tbsp juice from a lemon

# Instructions:

01 - Set oven to 425°F and get your baking tray ready with parchment paper.
02 - Massage the lemon zest into the sugar, then whisk together with the flour, baking powder, salt, and baking soda.
03 - Combine the cold butter with the flour mix. Use a pastry tool or your hands until the bits look like peas.
04 - Beat the egg into the buttermilk, pour into the flour mix, and stir just until everything is together.
05 - Pat the dough into an 8-inch circle, cut it into 8 slices, brush with buttermilk, and chill in the freezer for 15 minutes.
06 - Bake for 20 minutes until golden brown. Once cool, drizzle with the lemon glaze.

# Notes:

01 - Stays fresh for 2 days unrefrigerated
02 - Good in the freezer for up to 2 months
03 - Start with chilled ingredients for the best crumbly texture

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