Lemon Scones

So fluffy. So lemony. So delicious! Next time I will be trying these with a blueberry curd. Mmmm... can't wait! Enjoy!

Lemon Scones
Recipe slightly adapted from Baking Power
8 regular scones or 16 small scones

2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
zest of 1 lemon
3 Tablespoons cold unsalted butter, cubed
1/2 cup heavy cream
1/2 cup milk
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract

Glaze:
3/4 cup powdered sugar
1 Tablespoon fresh lemon juice
½ teaspoon lemon extract
1 Tablespoons milk

Preheat oven to 400 degrees. Grease a large baking sheet. In a mixing bowl, sift flour, sugar, baking powder, and salt. Add the lemon zest and toss flour mixture with your hands. Rub in butter with your fingertips, until mixture resembles small crumbs. In the center of the flour mixture, make a well and pour in the whipping cream, egg yolk, and vanilla extract. Blend liquids with a fork. Mix all the ingredients with a spoon, just until blended and moistened. On a flour-dusted surface, knead dough several times and separate to form 2 small balls. Flatten them to about ¾ inch thick, and cut each circle into 8 wedges. Transfer all 16 scones on a baking sheet, separating them by at least ¼ inch. Brush tops with remaining cream. Bake for 16-18 minutes, or until inserted toothpick comes out clean.

While baking, combine the ingredients to make glaze. After scones have cooled slightly, drizzle each with glaze.