Ingredients
3cupall-purpose flour
⅓cupwhite sugar
1½tspbaking powder
1½tspbaking soda
⅓tspsalt
¾cupcold butter,cut into pieces
9tbspmilk
3tbsplemon juice
2½tsplemon zest
1½tspvinegar
2cupconfectioners sugar
⅓cupbutter,melted
2½tbsplemon juice
½tspvanilla extract
2tbspwater,or as needed
Preparation
Preheat oven to 350 degrees F.
Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs.
Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
While scones are cooling, stir confectioners’ sugar, melted butter, 2½ tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
Drizzle glaze over warm scones.
