The Pioneer Woman’s Lemon Cream Scones

INGREDIENTS:

3 cups all-purpose flour

2/3 cups granulated sugar

5 teaspoons baking powder

1/4 teaspoon salt

1/2 lb (2 sticks) unsalted butter, chilled and cubed

1 large egg

1 cup heavy cream

1 teaspoon vanilla extract

Zest of 1 lemon

For the glaze:

5 cups powdered sugar, sifted

1/2 cup whole milk, plus more as needed

Zest and juice from 1 lemon

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.

In a medium bowl, sift together the flour, sugar, baking powder, and salt.

Stir egg, lemon zest, and vanilla into cream and allow to sit 10 minutes to steep.

Using a pastry cutter or two knives, cut butter into flour until mixture resembles coarse crumbs. Add cream mixture to flour mixture, and stir gently with a fork until combined. Mixture should be crumbly.

Turn dough onto a floured surface and press together into a rectangle. Roll out until dough is about 3/4-inch thick and 18×10-inches.

Trim edges with a knife, then cut into 12 even squares or rectangles. Cut each piece in half diagonally to form two triangles.

Transfer triangles to prepared baking sheet and bake until just beginning to turn golden brown, about 18 minutes.

Let cool 15 minutes on baking sheet, then remove to a wire rack to cool completely …