-
1
Preheat oven to 375.
-
2
Line a baking sheet with parchment paper or a Silpat.
-
3
Combine the flour, baking powder, and salt in a bowl.
-
4
Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses).
-
5
You can also cut the butter in using a knife and fork.
-
6
Pulse in the sugar.
-
7
Now add the half-and-half, vanilla extract, and lemon zest.
-
8
Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time.
-
9
Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside.
-
10
Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick.
-
11
You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed.
-
12
Slather the slab of dough with the jam and fold the left side of the dough in toward the center.
-
13
To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards.
-
14
Fold the other side in using the same technique.
-
15
Slide onto prepared baking sheet.
-
16
Repeat with the other piece of dough.
-
17
The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other.
-
18
Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.
-
19
While the scones are baking, prepare the glaze.
-
20
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl.
-
21
Stir until well combined, and set aside.
-
22
When the scones come out of the oven brush them generously with the glaze and let cool.
-
23
Slice into pieces as big or small as you like.
