Zesty Lemon Scones (Print Version)

# Ingredients:

→ Scones

01 - Zest from 3 lemons, finely shredded
02 - 100g (1/2 cup) granulated sugar
03 - 360g (3 cups) plain flour
04 - A tablespoon of baking powder
05 - Half a teaspoon of coarse salt
06 - Quarter teaspoon baking soda
07 - 227g (1 cup) chilled unsalted butter, diced
08 - 1 cold, large egg
09 - 120ml (2/3 cup) buttermilk, plus some for brushing

→ Lemon Glaze

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

# Instructions:

01 - Set oven to 425°F and line a tray with parchment.
02 - Massage lemon zest into the sugar. Stir in flour, soda, salt, and baking powder.
03 - Use your hands or a pastry cutter to mix butter into flour until bits are pea-sized.
04 - Beat the egg into the buttermilk, then gently fold into the dry mix, just until it holds together.
05 - Press into an 8-inch round, divide into 8 parts. Brush tops with buttermilk and freeze for 15 minutes.
06 - Cook for 20 minutes or until tops are golden. Let cool, then drizzle with the glaze.

# Notes:

01 - Stays fresh on the counter for 2 days
02 - Freeze for up to two months
03 - Cold ingredients make the texture better

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