Soooooo-goooooood.

Ingredients

Scones:

• 2 cups flour
• 1/3 cup sugar
• 1 tablespoons baking powder
• ½ teaspoon salt
• Finely grated zest of 1 lemon
• 3 tablespoons cold unsalted butter, cut into ¼ inch pieces
• 1 cup heavy cream plus a bit for brushing
• 1 egg yolk, slightly beaten
• ½ teaspoon vanilla extract

Lemon Glaze:

• 1 cup confectioners’ sugar

• 1 tablespoon fresh lemon juice
• ½ teaspoon lemon extract
• 1 tablespoons melted butter
• 2 tablespoons heavy cream

Directions

• Heat the oven to 400.  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 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, 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 ¾ inch thick, and then cut it as you would a pie into 8 wedges.  Transfer to baking sheet leaving at least ¼ inch between them.  Brush the tops lightly with cream.  Bake the scones in the center of the oven until golden brown, about 16 minutes.  Allow to cool on 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.  Drizzle each one generously with glaze.