2 1/2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter
1/4 c. sugar, plus 2 tbsp. sugar
2 tsp. lemon juice
1 tbsp. freshly grated lemon rind
2/3 c. milk
Heat oven to 425 degrees. Lightly grease a baking sheet.In a large bowl blend flour, baking powder and salt. Stir well. Add butter and cut in with a pastry blender, or rub with your fingers until mixture looks like granules. Add sugar and lemon rind.
Add milk and stir with a fork until a soft dough forms. Form into a ball and knead on a floured surface 5 or 6 times. Roll dough and cut with a biscuit cutter.
In a small bowl combine 2 tablespoons sugar and 2 teaspoons lemon juice. Brush tops of scones with lemon and sugar mixture before baking. Bake 15 to 18 minutes.
Pretty much followed the recipe to the letter, though I did cut them into 8 wedges to cook, rather than biscuit shaped round patties. It turned out pretty well. Definitely a keeper, especially with clotted cream!!