Glazed Lemon Scones

from Ronna

2 cups flour

1/3 c sugar

1 Tbsp baking powder

1/2 tsp salt

zest of 1 lemon

3 Tbsp cold unsalted butter (cut into 1/4" pieces

1 egg yolk

1/2 tsp vanilla

2 Tbsp fresh lemon juice

1 c whipping cream or half and half (reserve 2 Tbsp for brushing tops)

Lemon Glaze

1 c powdered sugar

1 Tbsp fresh lemon juice

1/2 tsp lemon extract

1 Tbsp melted butter

2 Tbsp whipping cream or half and half

Heat oven to 400. Grease heavy baking sheet, set aside. Sift flour, sugar, baking powder and salt into large mixing bowl. Add lemon zest and stir. Using fingers, add butter and rub into dry ingredients and mix slightly together, then pour into dry ingredients all at once. Stir just until mixture holds together. Pour dough onto floured surface and using floured hands, knead 3-4 times only, form a ball and flatten to a disc about 3/4" thick. Cut into pie wedges. Transfer pieces onto cooking sheet, separating at least 1/4" apart. Brush tops with reserved cream. Bake 16 - 18 minutes until golden brown. Cool for minutes then transfer to cooling rack. While cooling, mix well. Drizzle over scones, using all glaze (the more the better!) Cool completely and enjoy.

Great for breakfast or after school snack.

Makes 8 large or 32 mini bites.