Ingredients

  • 3 cups all-purpose flour
  • ⅓ cup white sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ⅓ teaspoon salt
  • ¾ cup cold butter, cut into pieces
  • 9 tablespoons milk
  • 3 tablespoons lemon juice
  • 2 ½ teaspoons lemon zest
  • 1 ½ teaspoons vinegar
  • 2 cups confectioners’ sugar
  • ⅓ cup butter, melted
  • 2 ½ tablespoons lemon juice
  • ½ teaspoon vanilla extract
  • 2 tablespoons water, or as needed
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

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  • Step 2

    Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.

  • Step 3

    Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.

  • Step 4

    Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.

  • Step 5

    While scones are cooling, stir confectioners’ sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.

  • Step 6

    Drizzle glaze over warm scones.

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