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.
We and our partners use cookies on this site to improve our service, perform analytics, personalize advertising, measure advertising performance, and remember website preferences.Ok
