Breakfasts/Glazed Lemon Scones

Makes: 8

Active Time: 20 minutes

Total Time: 50 minutes

From: A Magazine (Vegi-Times?)

Ingredients

Scones

2 cups flour

1/3 cup sugar

1 tbsp. baking powder

1/2 tsp. salt

zest of one lemon

3 tbsp. cold unsalted butter cut into 1/4 inch pieces

1 cup heavy or whipping cream plus a little for brushing

1 egg yolk, beaten slightly

1/2 tsp. vanilla extract

Lemon Glaze

1 cup confectioners sugar

1 tbsp. fresh lemon juice

1/2 tsp. lemon extract

1 tbsp. melted butter

2 tbsp. heavy or whipping cream

Directions

Step 1

Heat the oven to 400 degrees. Grease a heavy baking sheet, preferably not a dark one, and set it aside.

Step 2

Sift flour, sugar, baking powder and salt into a large mixing bowl. Add lemon zest and toss the mixture with your hands.

Step 3

Using your fingertips rub the butter into the mixture until it resembles fine crumbs.

Step 4

Make a well in the center of the dry ingredients. Pour in the cream, the yolk and the vanilla and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients just until the dough holds together.

Step 5

Scrape the dough onto a flour dusted surface and then using floured hands knesd it gently 3 or 4 times until it becomes a ball. Flatten the ball into a disk about 3/4" thick and cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet leaving at least 1/4 inch between them. Brush the tops lightly with cream.

Step 6

Bake the scones in the center of the oven until golden brown, about 16-18 minutes. Allow them to cool a few minutes and then transfer them to a wire rack.

Step 7

While the scones cool make the glaze. Combine all ingredients into a small mixing bowl and whisk them until the mixture is smooth. If needed you can thin the glaze with water, adding no more than a 1/2 teaspoon at at time. A whole teaspoon is right out. When the scones have cooled for another 10 minutes.