Crunchy on the outside, fluffy on the inside, lightly sweetened and lemony. These scones are best enjoyed with jam, clotted cream (or whipped cream), tea or coffee, and a few friends.
Begin by preheating your oven to 375 degrees Fahrenheit.
In a large mixing bowl, sift flour, baking soda, sugar, and salt together.
Add lemon zest to dry ingredients and whisk.
Cut butter or coconut oil into chunks (about 8 pieces for butter) and add to dry ingredients.
Use fingers to mix butter, or coconut oil, into the dry ingredients. Break apart butter or dry ingredients until pebble sized pieces, or smaller, remain and are evenly dispersed. Make sure that the butter/oil stays cold. If melting, put into the fridge until hardened. (Alternatively, you can use a food processor to combine butter/oil with mixture. Mix until a sandy texture is formed)
After combining oil/butter with dry ingredients, create a well in the center of the mixing bowl. Pour milk, lemon juice, and vanilla into the well.
Use a fork to gently stir the flour mixture into the wet ingredients in the center of the bowl until loosely combined. Do not overmix. The mixture should be a barely combined dough, with pieces falling apart. It should look shaggy and messy.
Flour a clean surface and pour loose dough onto the surface.
Add in optional blueberries or raspberries at this point.
Knead dough until just combined.
Flour a rolling pin and roll out dough until 1 inch thick.
Use a sharp cookie cutter, to cut out about 2 inch circles. Gently push dough scraps together, and cut out the rest of the scones. (Don’t knead or be too harsh with the dough because it will make this second batch dense) Place on parchment paper on a cookie sheet, or lightly greased cookie sheet.
Whisk egg in a small bowl. Brush egg wash onto each scone.
Place in the oven for 15-20 minutes until lightly golden brown.
Serve with clotted cream (or whipped cream) and jam or honey.
Reheating instructions: place scones in the toaster until just warm.