Lemon Buttermilk Scones with Lemon Glaze

Steps

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant and moist.
3. Whisk the flour, baking powder, baking soda and salt into the lemon-scented granulated sugar.
4. Add the cold butter and cut it in with a pastry cutter or your fingertips until the largest pieces are pea-sized.
5. In a separate bowl, whisk the buttermilk, egg, vanilla and half of the lemon juice; set the remaining half of the lemon juice aside for the glaze.
6. Pour the buttermilk mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
7. Turn the dough onto a lightly floured counter, pat into a rectangle, fold it in thirds, then pat it out again; repeat once for flaky layers.
8. Divide the dough in half, pat each half into a 6-inch round about 1 inch thick, and cut each into 6 wedges.
9. Set the wedges 2 inches apart on the baking sheet and chill them for 15 minutes so the butter firms up.
10. Bake 16 to 18 minutes, until the tops are golden and a toothpick in the center of a scone comes out clean.
11. Cool the scones on a rack for 15 minutes.
12. Whisk the powdered sugar with the remaining half of the lemon juice until smooth and pourable, then spoon the glaze over the warm scones and let it set for 10 minutes before serving.