3 cups all-purpose flour or gluten free baking flour
1/3 cup granulated sugar
1 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup unsalted organic butter, cold and cubed
1 cup organic buttermilk
Lemon zest of 2 lemons
3 tbsp powdered sugar
1 tsp vanilla
1/2 tsp lemon juice
Preheat oven to 400F. Lightly grease 2 baking pans and set aside.
In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).
Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add lemon zest.
Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.
Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).
Prepare frosting by mixing powdered sugar, vanilla extract and lemon juice together. Set aside.
Take scones out of the oven, drizzle with frosting mixture and serve warm with butter.