Ingredients
Scones:
2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter, cut into 1/4-inch pieces
1/2 cup milk
1 1/2 teaspoons grated lemon peel
Filling:
3/4 cup powdered sugar
1/4 cup butter
1 to 3 teaspoons lemon juice
1 teaspoon vanilla
Preparation
For the lemon scones: In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles fine crumbs. Add milk and lemon peel, stirring just until mixed. Turn onto a floured surface; knead gently six times. Shape into small balls and place on a greased baking sheet. Bake at 350 degrees F for 15-20 minutes or until edges are lightly browned.
For the lemon filling: Combine powdered sugar, butter, lemon juice and vanilla in medium bowl. Beat 1 to 2 minutes or until smooth. Spread 1/2 teaspoon filling each on bottoms of half of cookies; top with remaining cookies.
