Ingredients:
2 cups flour
1/3 cup sugar
1 tablespoon Watkins Baking Powder
1/2 teaspoon salt
finely grated zest of 1 lemon
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 cup heavy or whipping cream, plus a little for brushing
1 egg yolk, beaten slightly
1/2 teaspoon Watkins Vanilla
Lemon Glaze:
1 cup confectioners’ sugar
1 tablespoon fresh lemon juice
1/2 teaspoon Watkins Lemon Extract
1 tablespoon melted butter
2 tablespoons heavy or whipping cream
Directions:
Heat the oven to 400 degrees. Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.
Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands.
Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
Make a well in the center of the dry ingredients. Pour in the cream, the yolk and the vanilla and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream.
Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze. Makes 8 ascones.
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