-
1
Heat the oven to 400u00b0F
-
2
Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.
-
3
Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
-
4
Add the lemon zest and toss the mixture with your hands.
-
5
Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
-
6
Make a well in the center of the dry ingredients.
-
7
Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well.
-
8
Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
-
9
Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball.
-
10
Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges.
-
11
Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them.
-
12
Brush the tops lightly with cream.
-
13
Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes.
-
14
Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
-
15
While the scones continue to cool, make the glaze.
-
16
Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth.
-
17
If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time.
-
18
When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.
