|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Lemon||1 , zested|
|Cold butter||3 Tablespoon, chopped into cubes|
|Heavy whipping cream||1 Cup (16 tbs) (plus more for brushing)|
|Egg yolk||1 , beaten|
|Vanilla extract||1 Teaspoon|
|Powder sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Melted butter||1 Tablespoon|
|Heavy whipping cream||2 Tablespoon|
|Lemon zest||1 Tablespoon|
|Lemon extract||1⁄2 Teaspoon|
Preheat oven to 400 degrees.
In a large mixing bowl sift together flour, sugar, baking powder and salt. Add lemon zest and stir to combine. Then add in the cold butter and using your fingertips rub the butter into the dry ingredients to resemble fine crumbs.
Form a well in the center of the dry ingredients and add in the heavy whipping cream, egg yolk and vanilla. Stir with a fork to combine the wet ingredients and then with a spoon gradually stir together the ingredients.
Place dough on a floured surface and knead 3-4 times until the dough forms a ball. Flatten the dough into a disk and roll out until ¼ inch thick. Cut into triangles, like you would cut a pizza or pie.
Place dough onto a pre-greased baking sheet and brush the top with cream. Place scones into a preheated oven for 15-18 minutes or until golden brown. Allow them to cool on a cooling rack before frosting.
Meanwhile, start on the frosting by combining all the frosting ingredients into a mixing bowl and beat together.
When scones have cooled generously frost the scones by drizzling over top or dipping the top side in the frosting. Serve and Enjoy!