Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
In a medium bowl, sift together the flour, granulated sugar, baking powder, and salt.
In another bowl, mix the egg, lemon zest, and vanilla extract into the heavy cream. Let the mixture sit for 10 minutes to allow the flavors to meld.
Using a pastry cutter or two knives, cut the chilled, cubed butter into the flour mixture until it resembles coarse crumbs.
Add the cream mixture to the flour mixture and stir gently with a fork until just combined. The dough should be crumbly.
Turn the dough out onto a floured surface and press it together into a rectangle. Roll the dough out to about 3/4-inch thick and 18×10 inches in size.
Trim the edges with a knife, then cut the dough into 12 even squares or rectangles. Cut each piece diagonally to form two triangles.
Transfer the triangles to the prepared baking sheet and bake for about 18 minutes, or until they just begin to turn golden brown.
Allow the scones to cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
While the scones are cooling, prepare the glaze: In a bowl, combine lemon zest, lemon juice, and salt with the milk. Let it sit for about 10 minutes.
Gradually whisk the sifted powdered sugar into the milk mixture until smooth. Add more milk if needed to reach the desired consistency.
Once the scones are completely cooled, dip each one into the glaze. Allow the glaze to set before serving, which takes about 1 hour.
Prep Time: 25 minutes | Cooking Time: 18 minutes | Total Time: 43 minutes
Kcal: 250 kcal | Servings: 24 scones
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