Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon zest
  • 1/2 cup unsalted butter, frozen
  • 1/2 cup buttermilk, cold
  • 1 large egg, cold
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions:

  1. Whisk flour, sugar, baking powder, and salt in a large bowl. Rub the 1 tablespoon of lemon zest into the sugar using your fingertips until fragrant.
  2. Using the large holes of a box grater, grate the frozen butter directly into the dry ingredients. Gently toss with a fork to coat the butter pieces in flour.
  3. In a separate small bowl, whisk together the cold buttermilk, egg, and vanilla. Pour into the flour mixture and fold with a spatula until just combined and a shaggy dough forms.
  4. Turn dough onto a floured surface and pat into an 8-inch disc. Cut into 8 equal wedges.
  5. Place wedges on a parchment-lined baking sheet and freeze for 10 minutes while preheating the oven to 400°F (204°C).
  6. Bake for 18 minutes or until edges are golden brown. Let cool slightly.
  7. Whisk powdered sugar, lemon juice, and extra zest to create the glaze; drizzle over warm scones before serving.