Lemon Scones

sconesWho knows why but I had a craving for scones so I whipped some up on Sunday morning.  Not easy finding a scone recipe that does not take cream.  I found this one.  A basic that you could add anything to from frozen blueberries to dried cranberries.  I went without any of it and just made them plain.   I did not even make the glaze.

2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled
1/2 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest

Preheat oven to 400.  Whisk together the flour, sugar, baking powder and salt.  Then add in the butter (chopped into small pieces) and blend with your fingers until it is evenly distributed.  Add in the milk, lemon juice and zest and mix until the dough is formed.  Divide into two and make round discs.  Divide those into quarters and put on a cookie sheet lined with parchment paper.  Bake around 17-20 minutes or until golden brown.

If you so desire you can put on this glaze when they come out of the oven.

1 tbsp lemon juice
1/2 cup confectioners’ sugar

Whisk and dribble over the warm scones