Directions:

• Preheat your oven to 350 degrees.

• line two cookie sheets with parchment paper.

• In a large bowl combine your flour, baking powder, and salt. Mix with a whisk until well combined.

• using a box grater shred your butter into the bowl with your flour using the larger of the circles. Be careful not to get your fingers, if you have a small chunk left just dice it with a knife and add it to your flour. Once all your butter has been grated use a sppon to stir it into your flour gently until it is well distributed.

• in a seperate bowl combine your sugar, milk, lemon zest, and vinegar. stir this with a whisk until well combined.

• Now pour the wet ingredients on top of the dry ingredients and mix until everything just comes together, essentially when all the flour is hydrated, and the dough is cohesive enough to be rolled out. Try not to over mix, you want to avoid building Gluten.

• lightly flour your work surface and dump the dough out onto it. using a floured rolling pin roll the dough out until roughly 1/2 inch thick, to be honest you can eyeball this and make them as thick or thin as youd like. They generally double in width when baked. Try to keep this as square as possible when rolling it out.

• cut your dough into squares roughly 3-4 inches. Cut each square diagonally to make a triangle and then place them on your tray. Again you can eyeball this it doesnt have to be perfect.

• once your trays are full use your fingers or a spoon to sprinkle additional sugar on top of each scone. think more of a light dusting than complete coverage.

• bake these in the over for 15 minutes or until golden brown on the edges.

• remove from the oven and let cool completely before removing from the pan and serving.