Meters the material.
Prepare butter by cutting it into cubes.
Wash the lemon with baking soda and salt several times, grind only the yellow part of the shell using a lemon zester to prepare a lemon zest, and cut the remaining lemon in half and squeeze the juice.

Sift flour, sugar, salt, and baking powder.

Place cold butter on top of the powder.

Grind the butter with the scraper in both hands.
Chop the butter until it becomes an alky of red beans.

If you touch it with your hand and there is a large lump, crush it as if you are rubbing it with your hand.

Make a groove in the center, pour in the whipped cream and lemon juice, and mix gently using the edge of the scraper.

Add the lemon zest, please.

Mix together using a scraper.

If you can barely see the powder, fold the dough together with your hands.

Wrap the lumped dough and put it in the refrigerator and rest for more than an hour.

Remove the finished dough and divide it into six pieces.

Place the dough evenly divided into six chunks in a pan at regular intervals.

Shape dough into a ball.
Don't clump tightly, lightly relax your hands and clump casually.

Place in a preheated oven (more than 15 minutes) and bake at 180 to 190 degrees for about 30 minutes.

If the bottom is brownish and the top is brownish, it's almost done.

Remove from oven.

Place on a cooling net and cool completely.

Prepare lemon icing while scone cools.
Add lemon juice to the sugar powder and adjust the concentration by stirring well.

Place lemon icing in piping bag and sprinkle on chilled scones.

If there is any lemon zest left, add a little bit of lemon icing to decorate it before it hardens.
It's a process where you can skip it.

Lemon scones are done.

If you eat the finished scones on the day you make them, you can eat them the most deliciously, and it's good to seal them, put them in the freezer, and defrost them at room temperature.
Enjoy your meal! ^^