Kick the tires and light the fires to 350 degrees.
Combine all the dry ingredients and then add the zest in.
Take your cold butter and pre-slice it a bit to help you blend it in.
Then take your pastry blender and cut the butter in until it’s crumbly.
Beat your egg and then add it to the cream. Add in your lemon juice, which is going to sour the cream, don’t worry about it at all. Take that mix and combine it with the dry ingredients.
When combined, turn it out onto a lightly floured surface. I wanted to make square scones for my shortcake, so I made a rectangle and cut it into 8 pieces. Whatever shape you make, make them 1 inch thick.
Place on a baking sheet.
Bake at 350 till risen and wonderfully browned about 17-20 minutes.
Enjoy plain or with jam, or even better use them for strawberry shortcake and discover how much better it is than with a white cake!
Recipe by The Kitchen Magpie at http://www.thekitchenmagpie.com/lemon-tea-scones/