1tablespoonheavy cream(to brush the tops before baking)
1teaspooncane sugar or granulated sugar(to sprinkle on top before baking)
For the Icing:
1cuppowdered sugar
1teaspoonlemon zest(zest of 1 lemon)
3-4tablespoonsheavy cream
Instructions
To make the Scones:
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Whisk the flour, sugar, lemon pudding mix, baking powder, and lemon zest together in a large bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are the size of peas.
Whisk together the whipping cream, lemon juice, egg, and vanilla in a small bowl and add to the flour/butter mixture. Stir together until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and knead the mixture just until the dough comes together. Do not over-mix!
Shape the dough into 3 rounds each about 1 inch thick. Cut each round into 4 wedges using a pizza cutter or large knife and place them on the prepared baking sheet. Before baking, brush the top of each scone with whipping cream using a basting brush followed by a sprinkling of cane sugar.
Bake in the preheated oven for 15-17 minutes or until a golden brown on top. Remove from the oven and let cool on the baking sheet for at least 10 minutes before finishing with the icing.
To make the Icing:
Whisk together the powdered sugar, lemon zest, and 3-4 tablespoons of whipping cream or enough to make a pourable icing. Drizzle icing over the slightly cooled scones using a spoon, a ziplock bag with the corner snipped, or a piping bag. Enjoy!
Notes
Store covered at room temperature for up to 4 days.