2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar plus 1/8 cup sugar (plus 4 Tbs. for glaze)
1/2 cup butter, chilled and cut into 10-12 small pieces
8-10 Tbs. fresh lemon juice (plus 2 Tbs. for glaze)
1-2 tsp lemon zest
Preheat oven to 400F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few large bits are ok, but most should be smaller than a pea. (Instead of doing this, you may choose to use a food processor or pastry blender to mix in your butter.) Add 5-6 tablespoons of lemon juice and zest and stir dought with a fork. Add remaining juice until dough comes together into a not-too-moist ball. Divide dough in to two balls and flatten onto baking sheet to for discs about 1-inch thick.
Divide each disc into quarters and separate slightly. Bake for 20-22 minutes, until scones are a light golden color. A toothpick should come out clean, but color is a reliable indicator for these.
For the “glaze”: Mix together a four tablespoonfuls of white sugar with two tablespoons of lemon juice to make a paste. Drizzle on scones when hot out of the oven. Let scones cool before eating.
Recipe adapted from Baking Bites
Makes 8 scones