Lemon Scones (English/American Hybrid) 🧈

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Directions

• Scones:
• First thing we need to sift 2 3/4 cups of self rising flour into a large mixing bowl. When measuring out flour it’s always good to spoon it into your measuring cup and level it with a knife. That way it’s not too packed and not too loose.
• Add one tsp of baking soda to the flour and incorporate.
• Then add 5 oz of butter cubed and ice cold. We want to combine the flour mix with the butter.
• Once it looks like breadcrumbs that’s enough.
• Add a half cup of sugar to that and incorporate.
• Put that aside and let’s mix up our wet ingredients.
• Add one egg, two tablespoons of lemon juice and that ice cold buttermilk together and whisk it.
• Make a little well in your flour mixture
• And add your lemon zest and then your egg mixture into the well.
• Using a knife mix them together, but do not over mix. We are not looking for smooth dough.
• Spread some flour on your cutting board and turn your dough out onto it.
• Give it a couple of folds, just so it stays together and then roll it out to about an inch and a half circle. At least circle-esque.
• Place your disk of dough onto a parchment lined baking sheet. Cut the dough into six slices with your bench scraper, moving them slightly apart.
• Put that into a pre-heated 375 degree oven for 25 minutes.
• After 25 minutes place the scones cooling rack. Once they are completely cool, you can glaze them.
• Glaze:
• In a bowl whisk together one cup of powdered sugar, lemon juice and some milk to get it thin it out a bit. Put it in a ziplock bag to dispense later.