Ingredients

The following ingredients have 4 Servings
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 3 Tablespoons granulated sugar
  • 2 lemon zest (from 2 lemons)
  • 1/2 Teaspoon salt
  • 1/2 Cup almonds (slivered )
  • 6 Tablespoons unsalted butter (cold, cut into cubes)
  • 1 Cup heavy cream (plus 1 tablespoon, divided)
  • 1 Tablespoon lemon juice (fresh )
  • 1 Teaspoon vanilla extract
  • 1 Cup powdered sugar
  • 1/2 Teaspoon lemon zest
  • 1 Juice of lemon
  • 1/2 cup almonds (toasted, slivered )

Instruction

  • Preheat oven to 400 F. Line a large baking sheet with Silpat and set aside.
  • In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and almonds. Quickly cut in the butter and mix until mixture resembles coarse meal, with a feel larger butter lumps.
  • In a small bowl, whisk together 1 cup of heavy cream, lemon juice and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don't over mix.
  • Transfer dough to a floured counter and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4 inch thick circle. Cut the scones into 8 triangles.
  • Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15 to 18 minutes, or until light brown. Cool.
  • While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted almonds.