Easy Glazed Lemon Scones

If you've ever read my blog or Facebook posts, you'll know the reason I chose a lemon scone to share. I love both sweet and savory dishes as long as lemon is an ingredient. While expecting my daughter (many years ago), I would eat Mrs. Edwards Lemon Icebox Pies while watching “General Hospital.” No surprise that my daughter is a lemon lover as well.

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter

6 tablespoons milk

1/4 cup whipping cream (or heavy cream)

1 large egg

1 1/2 teaspoon fresh lemon juice

2 tablespoons fresh lemon zest

Whisk together flour, sugar, baking powder and salt in a large mixing bowl. Grate in the cold butter. In a small bowl, whisk the milk, cream, egg, lemon juice and zest. Add to dry mixture and stir gently just until moistened.

Press dough together till it forms a ball. Press into a 7- to 8-inch circle on a floured surface. Cut into eight wedges and place on a parchment- or Silpat-lined baking sheet about 2 inches apart.

Preheat oven to 400 degrees. While the oven is preheating, place the pan of scones in the freezer. Bake at 400 degrees for about 15 to 17 minutes, or until golden brown around the edges.

Glaze for Scones:

2/3 cup powdered sugar

1 tablespoon milk or heavy cream

1/2 teaspoon fresh lemon zest

Whisk together the glaze ingredients and drizzle over warm scones.

Thanks to www.creationsbykara.com.