Ingredients:

  • 2 cups All-Purpose Flour (spooned and leveled)
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 6 tablespoons Very cold Unsalted Butter, cut into small cubes
  • Zest of 1 large Lemon (about 1 tablespoon)
  • 2/3 cup Cold Heavy Cream (plus 1 tbsp for brushing)
  • 1 large Egg, lightly beaten
  • 1/2 teaspoon Lemon Extract (Optional)
  • 2 tablespoons Coarse Sparkling Sugar (Demerara)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
  4. Stir in the lemon zest thoroughly.
  5. In a separate small bowl, whisk together the cold heavy cream, the lightly beaten egg, and lemon extract (if using).
  6. Pour the wet mixture into the dry ingredients. Mix gently with a fork just until a shaggy dough forms. Do not overmix!
  7. Turn the dough out onto a lightly floured surface. Pat it together gently (2-3 turns maximum). Pat or lightly roll the dough to about 3/4-inch (2 cm) thickness.
  8. Use a 2.5-inch round cutter to punch out the scones, pressing straight down without twisting the cutter. Reshape the scraps once only.
  9. Arrange the scones on the prepared baking sheet, leaving space between them.
  10. Brush the tops lightly with the reserved heavy cream, then sprinkle generously with coarse sparkling sugar.
  11. Bake for 14–16 minutes, or until they have risen well and are a beautiful golden brown on top.
  12. Transfer to a wire rack to cool slightly before serving warm.