From the Kitchen of The Pearl of Seneca Lake B & B
I originally found this recipe somewhere on the internet and have tweaked it a bit. Basically, I added more lemon and lemon peel.
Lemon Scone Recipe
Using a pastry cutter or food processor, cut:
½ cup cold butter (1 stick) into:
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
When the butter in the mixture is “pea size” place it in the freezer to chill a few minutes. Then add:
1/2 cup buttermilk
Zest from a whole lemon
Juice from 1 lemon
Place the dough on a floured board or counter top and knead 4-5 times. Be very careful to handle the dough as little as possible. You want the butter to remain cold so that it melts in the oven. Form dough into a ball and then into a circle or free form shape about ½ inch thick. The rolling pin keeps your hands off the dough and helps to form a shape. Cut into triangle shapes and place on parchment paper/Silpat or greased cookie sheet. You can also opt to brush the scones with melted butter and a sprinkle of sugar, giving them a nice crustiness. (I put the cookie sheet into the refrigerator until I am ready to bake the scones.)
Bake at 375 deg for about 15-18 minutes.