Lemon Cream Scones

Scones have become one of my favorite things to make for breakfast on Saturday mornings. They are pretty easy to throw together and they bake up quickly too. These lemon scones were great and we gobbled them up. This recipe is adapted from The Grateful Girl Cooks.

2 cups flour
1/3 cup sugar
1/2 tbsp lemon zest
1/2 tsp salt
1/4 tsp baking soda
1 tsp baking powder
8 tbsp cold butter
1 egg
1/2 cup heavy cream

1 cup powdered sugar
3 tbsp lemon juice
2-3 tbsp cream
1/2 tsp vanilla extract

Heat oven to 400. Whisk together sugar and lemon zest. Whisk in flour, salt, baking soda and baking powder. Cut the butter into tiny cubes and then using a pastry blender or fork to blend the mixture into coarse crumbs. In a separate bowl whisk together egg and heavy cream. Pour the mixture into the flour and stir until just combined. Lightly flour a surface and then pat the dough out into a circle about 3/4 inch thick. Cut into 8 triangles. Place on a parchment lined sheet pan and bake for 15 minutes. While the scones are cooling whisk together the powdered sugar, lemon juice, cream and vanilla extract. Once the scones have cooled for 15 minutes then glaze them.