Lemon Scones (Print Version)

# Ingredients:

01 - 3 lemons, zested.
02 - ½ cup sugar.
03 - 3 cups all-purpose flour.
04 - 1 tablespoon baking powder.
05 - ½ teaspoon kosher salt.
06 - ¼ teaspoon baking soda.
07 - 1 cup cold butter, cubed.
08 - 1 large egg, cold.
09 - ⅔ cup buttermilk, plus more for brushing.
10 - ½ cup powdered sugar.
11 - 2 tablespoons lemon juice.

# Instructions:

01 - Heat oven to 425°F. Line baking sheet. Rub zest into sugar.
02 - Combine flour, baking powder, salt, and baking soda with lemon sugar.
03 - Work cold butter into flour until pea-sized pieces form.
04 - Mix in egg and buttermilk. Shape into 8-inch disk, cut into 8 wedges.
05 - Chill 15 minutes, then bake 20 minutes until golden. Cool and glaze.

# Notes:

01 - Keeps 2 days at room temperature.
02 - Can freeze up to 2 months.
03 - Use cold ingredients for best texture.

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