• Preheat the oven at 200C/400F or 180C/365F for a fan oven. Line a baking tray with parchment paper then set aside. Grate the cold butter with a box grated and place it in the fridge until needed.
• To a large mixing bowl, combine all purpose flour, salt, sugar, and whisk to combine.
• Add the grated butter to the dry ingredients and rub together with your hand (pastry cutter) to form a breadcrumbs texture then then make a well in the middle of the flour mixture.
• Add double cream, lemon juice, lemon zest, and gently work into the dry ingredients mixing with your hand or a bread knife until it comes together.
• Turn the mixture unto a lightly floured countertop and lightly knead to form a dough (don’t overwork the mix). Form the dough into a disc, dust lightly with flour and gently even the top with a rolling pin (this is optional, you can do this with your hands if you prefer)
• Using a sharp knife or a dough scraper, divide the dough into 8 triangles. Transfer to a lined baking tray making sure they are not touching and brush the top of the scones with heavy cream
• Place in the preheated oven and bake for 15 to 20 minutes or until golden brown on the top and around the edges. Remove it from the oven to cool and make the lemon drizzle. Enjoy!

Lemon glaze for scones:

• To a mixing bowl add powdered sugar (icing sugar), lemon juice, and vanilla extract (if using) and whisk to combine. Drizzle icing over the scones and serve as desired.

  tip: start with one tablespoon of fresh lemon juice and add more as needed. if you think the scones would be too lemony for you then you can substitute the lemon juice with milk.