Lemon Scones

Ingredients:
Scones
2 1/2 cups AP flour
1/2 cup sugar
1 TBSP baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup butter, very cold cut into small bits
1 large egg plus one egg yolk
1/2 cup buttermilk
1/4 cup lemon juice
zest from 2 lemons

Glaze
1/2 cup powdered sugar
2 to 4 tsps lemon juice

Preheat oven to 425
In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Cut the cold butter into the dry ingredients with a pastry cutter or fork until it is the texture of course sand.  This step can be done the night before and the mixture stored in the fridge over night.  This will also intensify the lemon flavor.
Whisk together the buttermilk, egg, yolk, and lemon juice.
Add wet mixture to the dry ingredients, mix just until combined.  Do not over mix.
Scoop half the dough onto a floured surface.  Knead lightly four or five times. The dough should be loose but not sticky.  Pat dough into a circle about 1 inch thick.  Cut into triangles and place on cookie sheet.
Bake at 425 for 12 - 15 minutes until golden brown.
Allow to cool before glazing.