| 1 |
Pre-heat oven to 375°F |
| 2 |
Whisk the egg, sugar and oil together in a bowl. |
| 3 |
In a separate bowl, mix the lemon zest, and all of the dry ingredients together and stir with a wooden spoon until well blended and mixed. |
| 4 |
Slowly add the dry ingredients into the egg mixture to create a thick dough. Add the milk and mix well. |
| 5 |
Lightly grease a cookie sheet. Make a ball the size of a large walnut and then flatten out, somewhat. Place on the cookie sheet about 2 inches apart. You should have about 12 scones. |
| 6 |
Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool 10 minutes. |
| Lemon Topping |
| 1 |
With a folk, mix the lemon juice and confectioner's sugar until the sugar is completely dissolved. If the topping is too runny, add a little more confectioner's sugar. The topping should be slightly thick and adhere to the scones. |
| 2 |
Drizzle a good tablespoon of the topping over each scone and let it setup before eating. |