Lemon Scones

Preheat the oven to 375°F. Grease the wells of a mini scone pan. Alternatively, lightly grease a baking sheet, or line it with parchment.

To make the dough: In a medium bowl, whisk together the dry ingredients.

Using your fingertips or a pastry blender, work the cold butter into the dry ingredients until the mixture looks like coarse meal.

In a separate small bowl, whisk together the eggs, yogurt, vanilla extract, and lemon oil. Add to the dry ingredients, mixing just until combined.

To make mini scones: Divide the dough evenly among the wells of the pan, using about 3 tablespoons in each. Smooth the tops with wet fingers.

To make full-size scones: On a lightly floured work surface, pat the dough into a 4” x 10” rectangle about 1” thick. Cut the rectangle into four 4” x 2 1/2" rectangles, then cut each of those rectangles in half diagonally to make eight triangular scones. Place the scones on the prepared baking sheet, leaving 1/2" between them.

To bake: Bake the scones for 18 to 20 minutes or until lightly browned. Remove them from the oven. If you’ve used a mini-scone pan, let the scones cool in the pan for 15 minutes before using a thin-bladed spatula to transfer them to a rack to finish cooling. If you’ve baked full-size scones, let them cool right on the pan.

To make the glaze: In a small bowl, whisk together all the ingredients until smooth. Drizzle over the cooled scones.

Storage information: Store any leftover scones, well wrapped, at room temperature for up to three days; freeze for longer storage.