Glazed Lemon Scones

Instructions

Make the Scones

1. Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. If making lemon blueberry, add lemon zest now. If making maple walnut, add cinnamon and walnuts.
2. Cut in butter: Add chilled butter chunks and toss to coat. Use your fingertips to smash butter completely into flour mixture until you have small, moist crumbs that hold together when squeezed.
3. Add buttermilk: Add buttermilk slowly and mix with a rubber spatula until just combined. If making lemon blueberry, gently fold in blueberries now. If making cheddar chive, fold in cheese and chives.
4. Shape the dough: Turn dough onto well-floured surface. Roll into rectangle about 1 inch (2.5cm) thick.
5. Fold for layers: Divide dough equally into thirds lengthwise. Fold each third toward the middle like a business letter. This creates flaky layers!
6. Cut into wedges: Cut the smaller rectangle into four equal pieces, then cut each piece diagonally into two triangles (8 total).
7. Chill: Place scone wedges on parchment-lined baking sheet and refrigerate for at least 1 hour. This keeps them from spreading too much.
8. Bake: Preheat oven to 400°F (200°C). Bake chilled scones for 16-20 minutes until puffy and golden brown.
9. Cool and glaze: Cool on baking sheet for 10 minutes, then transfer to wire rack. If making sweet scones, mix powdered sugar with milk (or maple syrup) and drizzle over completely cooled scones.