Iced Lemon Scones

I love most things lemon, so it's a good thing we have a lemon tree!! If you live in Arizona I already know you've probably had a plant or tree die in the recent frosts, so why not plant a lemon tree in it's place? They grow like crazy and will start producing lemons before you know it!!  Ours are sadly gone now except for the lemon juice we froze! I just wish I had taken the time to freeze some peel, duh!! Oh well. I might have to actually buy some lemons for the peel to make delicious recipes like this one. These are perfect and tangy, but not overpowering. This recipe is one I adapted from the awesome cookbook "Baked, New Frontiers in Baking." The scones were just begging to be glazed with some warm, yummy icing, so that was my change! It was a very good decision.

Lemon Scones:
Print Recipe
4 cups all-purpose or bread Flour
1/2 cup Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/2 teaspoon Ginger (powder)
1 1/2 cups (3 sticks) Butter, cubed and cold
1 Egg
1 cup Buttermilk, divided
1/4 cup grated Lemon Zest (from about 3 lemons)
2 Tablespoons Sugar (for sprinkling on scones)

Glaze:
1 Tablespoon Butter
1 1/2 cups Powdered Sugar
3 Tablespoons Lemon Juice

Preheat oven to 400. Line a 10x15 inch baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and ginger. Whisk until
combined. Add the butter and use your fingertips or a pastry blender to blend into the flour until it is pea-sized.
In a separate bowl, whisk together the egg, 3/4 cup of the buttermilk, and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and stir together until it is combined.
Shape the dough into 2 7-8 inch circles. Brush each circle with the remaining 1/4 cup buttermilk and sprinkle with some sugar. Cut each circle into 8 wedges and place on your baking sheet. Bake for about 15-18 minutes or until scones are turning golden brown.

While scones are baking make your glaze. Melt butter and stir in powdered sugar and lemon juice. Pour over
scones after they have cooled for about 5 minutes. Sooo yummy....