Lemon Scones

Thanks to Maria, I received a big bad of luscious big lemons from California this week.  Nothing like those little ones at the grocery store.  Yummy!  Tonight after school I baked up this batch of lemon scones.  Wonderful with breakfast for dinner...something we are doing once a week thanks to all the eggs our chickens are providing.  These would also be great just with a cup of tea.

• 3 cups all-purpose flour
• 1/3 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/3 teaspoon salt
• 3/4 cup cold butter, cut into pieces
• 9 tablespoons cream
• 3 tablespoons lemon juice

• 2 1/2 teaspoons lemon zest
• 1 1/2 teaspoons vinegar
• 1 cup confectioners' sugar
•   1 T. butter, melted
•   1 1/4 tablespoons lemon juice
• 1/4 teaspoon vanilla extract
• 2 tablespoons cream, or as needed
  
  
  Combine the flour, baking powder, baking soda, salt and sugar in a bowl.  In another bowl combine the butter, cream, lemon juice, lemon zest and vinegar.  MIx wet ingredient into dry ingredients.  Mix well.  Flour a surface and knead the dough 5-6 times.  Roll or pat into a 10" circle.  Cut into 1/8's.  Bake at 400 for 11-15 minutes.  Allow to cool.
  
  
  For the glaze mix confectioners' sugar, butter, lemon juice, vanilla and cream.  Drizzle on top of the scones.