Tea on Tuesday

Tween girl found a wonderful Meyer Lemon on our little tree. It is perfect for Lemon Scones. The rest of the lemons are green, maybe they will be ready in January. But this one lemon we will make the most of!

Lemon Scones

2 and 1/4 cup flour
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. (kosher) salt
zest of 2 lemons, finely grated
juice of 1 lemon (about 2 Tbsp.)
1/2 cup whole milk
1 large egg
1/4 tsp. vanilla
6 Tbsp. butter, chilled and cut into small pieces

Instructions
Preheat oven to 375 degrees. Line a large cookie sheet with parchment or a silicon baking mat. In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Stir in the zest. Add the butter and cut it in with a pastry blender or 2 knives. Combine the milk, egg and vanilla. Add to the flour mixture. Add the lemon juice and stir to from a soft ball. If the dough is sticky, add a little more flour. Divide the dough into two portions, and place both onto the prepared cookie sheet. Pat each piece of dough into a round about 3/4" thick. Cut each round into 6 triangles. Leave with the sides touching, and bake 15 to 17 minutes at 375 degrees. Gently divide and cool on a rack.

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