Ingredients

Scones

• ⅓ cup granulated sugar

• 1 tablespoon lemon zest (about 2 lemons)

• 2 cups all‑purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ⅛ teaspoon baking soda

• ½ cup cold unsalted butter, cubed

• ½ cup plus 1 tablespoon buttermilk, divided

• 1 cold large egg

• 1 teaspoon vanilla extract

Glaze

• ½ cup powdered sugar

• 1 tablespoon lemon juice

• Pinch of salt

Direction

Make the Scones

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine sugar and lemon zest. Massage with fingers until fragrant and pale yellow.

3. Stir in flour, baking powder, salt, and baking soda.

4. Cut in cold butter using a pastry cutter or fork until pieces are pea‑sized.

5. In a small bowl, whisk ½ cup buttermilk, egg, and vanilla.

6. Add wet mixture to dry mixture and stir until a shaggy dough forms.

7. Turn dough onto a lightly floured surface; knead once or twice.

8. Press into a 7½‑inch round, about ¾‑inch thick.

9. Cut into 8 triangles and place on baking sheet, spaced apart.

10. Brush tops with remaining 1 tablespoon buttermilk.

11. Bake 20–25 minutes, rotating halfway, until puffed and lightly golden.

12. Cool on the pan for 20 minutes.

Make the Glaze

1. Whisk powdered sugar, lemon juice, and salt until smooth.

2. Drizzle over warm scones.

Notes

• A microplane gives the finest, most aromatic lemon zest without bitter pith.

• For bakery‑style glaze lines, drizzle using a pastry bag or zip‑top bag with a tiny corner snipped.

• Delicious served with strawberry jam or alongside brunch dishes like quiche.

Nutrition

(per scone)

Calories: 298kcal • Carbs: 41g • Protein: 5g • Fat: 13g
Saturated Fat: 8g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 3g • Trans Fat: 0.5g
Cholesterol: 55mg • Sodium: 300mg • Potassium: 70mg • Fiber: 1g • Sugar: 17g
Vitamin A: 414IU • Vitamin C: 2mg • Calcium: 89mg • Iron: 2mg