⅓ cup cold, unsalted butter, cut into ½ inch cubes
½ cup cold heavy whipping cream, plus 2 tablespoons for brushing
1 large egg
1 teaspoon vanilla extract
few pinches lemon zest
turbinado sugar (or another coarse sugar), for sprinkling (optional)
Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Whisk together the flour, sugars, baking powder, and salt to combine. Add the butter and, with a pastry blender or your fingers, work it into the flour until it is the texture of coarse breadcrumbs.
Whisk together the egg, whipping cream, vanilla extract. Make a well in the center of the flour mixture, add the cream mixture, and mix with a wooden spoon just until the dough comes together. Turn out onto a lightly floured work suface, pat the dough into a ½ to ¾ inch circle, and cut rounds with a biscuit cutter. Place on the prepared baking sheet, brush the tops with cream and sprinkle with turbinado sugar.
Bake for 13-15 minutes or until lightly browned.
Recipe by oh honey bakes at https://ohhoneybakes.com/lilac-sugar-cream-scones/