2 1/3 cups (12 oz) all purpose flour
2 TBS baking powder
1/2 tsp salt
6 TBS butter
3/4 cup + 2 TBS milk, soured with lemon juice
Filling:
6 TBS butter
1/3 cup sugar
zest of one lemon
Icing:
1 cup confectioners sugar
juice of 1/2 lemon
zest of 1/2 lemon
Preheat oven to 425
Filling:
Mix butter, sugar, and zest until smooth. Set aside.
Scones:
Mix flour, baking powder, and salt. Cut butter into flour mixture until it looks like corn meal. Stir in sugar
Add milk and mix until just combined. Turn onto floured surface and knead until smooth.
Roll into 9"x12" rectangle Spread filling over dough, leaving 1" clear at short end. Roll into tight roll, brushing water onto clear end to seal. Cut into 3/4" rounds.
Bake for 10-12 minutes, cool on wire rack.
Icing:
Mix sugar, juice, and zest together to icing consistency. Drizzle over rounds.