Chef’s Note

“Tea time!”








  • 2 cupsall-purpose flour
  • 14 cupsugar
  • 2 teaspoonsbaking powder
  • 1 12 teaspoonskosher salt (not table salt)
  • 1 12 teaspoonslemon zest
  • 12 teaspoonbaking soda
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cupwhole buttermilk
  • 1 largeegg
  • Drizzle
  • 1 cupconfectioners’ sugar
  • 2 tablespoonswhole buttermilk
  • 12 teaspoonlemon zest
  • 1 teaspoonfresh lemon juice
  • Directions

  • Preheat oven to 425°. Spray a cast-iron wedge pan with baking spray with flour.
  • For scones: In a large bowl, stir together flour, sugar, baking powder, salt, zest, and baking soda. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. In a small bowl, whisk together buttermilk and egg until smooth. Add buttermilk mixture to flour mixture, stirring just until combined. (Dough will be wet.).
  • Turn out dough onto a heavily floured surface. Fold dough in half until it becomes comes together, 5 to 6 times. Pat or roll dough into a 1½-inch-thick circle. Cut dough into 8 wedges. Place wedges in wells of prepared pan.
  • Bake until golden brown, about 13 – 15 minutes.
  • For drizzle: In a small bowl, whisk confectioners’ sugar, buttermilk, and lemon zest and juice. Drizzle over warm scones. Serve immediately.
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